Sea Salted Kale Chips
These baked sea salted kale chips are a tasty, addictive, low calorie, melt-in-your-mouth snack that you’re going to love!
What comes to mind when you think of the words “kale chips”? If you’ve never experienced kale chips, then words related to “vegan”, “hippie dippie”, and “too-good-to-be-true” probably ring through your head. But if you have tasted these little wonders, well then you know better.
These things are good. But they’re definitely not potato chips. Don’t go thinking you can do a blindfold test and not be able to tell a difference. There is a difference. But that’s not to say these aren’t the most tasty, addictive, low calorie, melt-in-your-mouth chips you’ve ever had the honor of tasting.
Start by washing the kale. If you read my post from a few days ago, you’ll know I have a temporary studio of sorts set up in my living room, bright white poster boards on which to sit my tasty cookin’s. Well bright white means I see everything, including the dozens of flea-sized bugs that called this kale home. Ew. Wash your kale, and wash it well. Then dry it well too.
There are some times when I just don’t understand why you would ever use a knife when you could just use scissors instead. This is one of those times. With a clean pair of scissors, remove the spine. This part is really bitter and you just don’t need that in your life. Then cut the leaves into 2ish inch pieces.
In a large bowl, really gently toss the leaves with 1 tablespoon of olive oil. If you’re working with the really curly kind of kale, this may take a little persistence, but persist! Make sure every piece has a thin coat of oil.
Sprinkle very lightly with sea salt, toss a tad more, then lay each piece out on a parchment paper-lined cookie sheet. Bake at 300 degrees F for 8 to 12 minutes. Time may vary by type of kale, so at 8 minutes, start keeping an eye on them. They’re done when crispy but not brown.
I sat down to flip through the photos of these kale escapades, and I’d be lying if I said I didn’t finish eating the whole batch before I even finished flipping through the pictures. My apologies if I just made an addict of you too.
Sea Salted Kale Chips
- 1 bunch kale
- 1 Tbsp olive oil
- 1/4 tsp coarse sea salt
- Prep: Wash and dry kale. With clean scissors, remove spine and cut leaves into 2 inch pieces.
- Flavor: Toss leaves with olive oil until each leaf is evenly coated. Sprinkle with a touch of sea salt, then continue to toss.
- Cook: Lay kale in a single layer on a parchment-lined baking sheet, trying to “uncurl” the leaves as much as possible. Bake for 8 to 12 minutes at 300 degrees F. At 8 minutes, begin checking on leaves more often and remove from oven when slightly browned and crispy.
Hi, I’m Sarah!
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