Even if you think you don't like kale, I'm guessing you'll gobble up these addictively crispy kale chips. Sprayed with olive oil, salted, and roasted in the oven, these kale chips have a deliciously crunchy texture – you won't be able to stop at just one. They're easiest to make if you have an olive oil sprayer, such as a Misto. The crispy kale chips can be eaten as a snack or a side dish, or can be used as a garnish for soups, salads or casseroles.
Special Cooking Equipment:: Refillable olive oil sprayer, such as Misto Gourmet Olive Oil Sprayer (Compare prices)
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: Serves 2 to 4
Ingredients:
- 1 bunch kale, washed and dried
- Olive oil, in sprayer
- Sea salt or kosher salt
Preparation:
- Preheat oven to 275˚F. Cut the tough center vein from the kale and, if desire, cut the kale leaves into smaller pieces. Arrange leaves on a sheet pan and spray with olive oil. Sprinkle generously with salt. Turn leaves over and spray and salt the other side.
- Place kale in the oven and cook for about 20 minutes, or until kale leaves are brittle and crunchy. Serve warm or at room temperature, as soon as possible after cooking, as kale chips will soften.
