Wow. Everyone said that these were easy and addicting, and I didn’t believe them. They couldn’t have been easier to throw together, and they are so light and crispy. I cant wait to make another batch……
Simple IngredientsMixing olive oil with Kale
I admit, I messed up the first batch. I accidentally used too much olive oil and salt – and they were inedible. So I immediately made another batch and paid attention to the little amount of olive oil needed and tiny bit of salt.
Pre-Baking
They were delicious crispy bits and so light and delicate to handle. But a healthy snack!! If you enjoy the taste of roasted broccoli and brussel sprouts, then you will LOVE these.
Baked crunchy light bites
Kale Chips
Ingredients:
1 bunch (about 6 ounces) kale
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl or baggie then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (I needed two because mine are tiny; I also lined mine with foil for easy clean-up but there’s no reason that you must). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.
A Sliver Of Each 
These were perfect for our St Pat’s day party!
Allright lady, all of this talk on facebook about the kale chips so I’m giving them a try. The oven is pre-heating as we speak. So excited to see what they are like!
I hope they turned out allright, Shan! I think I saw you say you loved them – what about Matt?
He likes them too! Who knew something so healthy could satisfy a salty/crunchy craving? 😉
YAY!! FANTASTIC! my husband and i are basically non-salt people, so i just used the olive oil. unbelievably yummy. thank you!!
SUPER, Maureen!!!!! So glad you liked them 🙂 I made at least 6 batches yesterday and have enough for the week!
I am soooooooo glad everyone is loving them – I will be making them throughout the week. Melissa – AWESOME suggestion on the other spices. I’ll have to try it that way next! I finished up my bowl of this this afternoon as a lil snack!
These were a huge hit at my party – so I gave everyone your blog addy! Can’t wait tosee what’s next!
Here I go ………….first batch is going in the oven. I’m totes excited to try them!! 🙂
I JUST made another batch… I used a bit of cayenne and creole seasoning in place of the sea salt… SO GOOD!
Nazli approves too.
YUM!!! Making my second batch. and you’re right ….do not really need a lot of salt or OO at all! Thanks for the healthy snack!
This looks delicious! I’ve always been curious about kale, but never know what to do with it. I’m trying this! Ash
Sounds yummy! I may just have to try these at Harry’s birthday party on St. Patty’s Day. I was needing a green veggie but didn’t want to do a ‘vegetable’ if you know what I mean. Do they need to be served warm or are they okay if you make them ahead of time? Can’t believe you’re a blogger… 😉
I can not believe I am a blogger either.This past weekend I had to teach myself everything there is to know about blogging…I felt like I was cramming for a test!
Oooooo kale chips on st. patty’s day – how appropriately colored! They do NOT need to be served warm. You can make them a day or two in advance and put them in tupperware or cover them up and leave them on the counter. You will only need to encourage people to try them just once – then they will be hooked and asking you for the “recipe”.
I just saw in Food & Wine that a company sells small bags for almost 8 bucks! So much better to make them yourself.If you haven’t already, give “burnt” broccoli a try. Toss small florets of broccoli in salt, pepper and olive oil (garlic if you like) and roast them at high heat until they look burned but they taste crispy and AWESOME! Can be served with a creamy dip but i eat them naked.
Ah yes…..I have LONG been a fan of roasted broccoli, asparagus, and brussel sprouts. I love that sweet burnt taste with sea salt on top. And I agree – I’ve seen a lot of recipes that call for a dijon/creamy sauce to put on top of roasted green veggies, but I far prefer to eat them naked!
$8 a bag, huh? hahahhaa So much better and easier to make them yourself 🙂
Laura – I am so excited to try this recipe out tomorrow! I’ll make note about the small amt. of EEVO!! So happy you have your blog up and running – it’s something I’ve always wanted to do!
That’s EVOO!! Duh!
Thanks for the encouragement and positive feedback. I cant even believe I have a blog -wild! Let me know how you like them.
Interesting! I happen to have kale in the fridge so I will try these out!
Hi Laura! Are these something that need to be eaten all at once or can the left overs be saved for any amount of time? Thanks for sharing and I am very excited to be reading your blog.
Hey Melissa! Thanks for the comment – I believe that you can make them and have them around for a couple days. But I challenge you to not eat the whole batch in one sitting 🙂 They are crunchy and healthy and light and fun to eat!
Laura – you are so right! I made two batches (one 10 oz. bag from Trader joe’s) and they are fantastic! Ate the first batch with a friend in like 2 seconds, so made the rest. Tomorrow I’m having a birthday party with 12 women here, and I plan to make a big bowl for them. As a suggestion, I use a MISTO filled with olive oil and simply sprayed it on the raw kale which worked great. THANKS!
That is awesome Annie!!!!!! Oooooo a misto – i dont have one of those, but i’ve heard great things about them. I am thrilled that you loved them and will make them for the party 🙂
Yep, the Misto rocks, especially for $10 and no additives in your spray oil!
Oh, BTW, I slightly overcooked my next batch – not a good thing. Take them out when Laura says to, I left mine in an extra 5 minutes and the whole batch tasted burnt. I bow to the mistress of kale chips!!!
Good to know, Annie. I definitely set the timer and watched them – mostly because I couldnt believe i was roasting fragile leaves and they were supposed to turn out perfect.
I should also add that you should break up the leaves in LARGE pieces since they shrivel down in size when you cook them.