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Kale Chips

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Essential Ingredients:

Kale, any variety
Salt
Olive Oil

Optional Ingredients:

Dried Herbs or Seasoning Blend (Here's a good one)


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There’s no healthier chip than a kale chip!  Curly Kale is my favorite variety for making chips, since the curly pieces don’t lie flat on the cookie sheet, and catch more hot air in the oven.  This makes them crispier without burning!  But you can use any variety of kale you have on hand, the process is the same. 

Begin by pulling your kale off the stem, and tear into bite sized pieces (any size is fine, whatever you prefer!  I'd recommend not chopping it finely though).  If the leaves have any moisture on the surface, be sure to spin them completely dry because surface moisture on the leaf will keep them from crisping up.  This is a general principle when dry-roasting any veggie!  And technically, kale chips are just “roasted kale.”

Toss the pieces in a bowl with just enough olive oil to lightly coat the majority of the kale.  Be careful not to saturate them, or they won’t get crispy.  Start with just a bit of oil, because you can always add more, but you can’t take it back out!  If some parts of the kale don't have oil on them, that's OK, it doesn't need to cover every bit of the leaf. 

Evenly salt and toss a couple more times.  Spread evenly in a single layer on a cookie sheet, and put them in the oven at 300 degrees for 20-25 minutes.  If the oven is hotter than 300, you risk burning them.  I've had the greatest success with 300.  Remove them from the oven, and once they cool, they will be crispy!  If they are not crispy enough, pop them back in the oven for another 10 minutes.

If you live within our delivery zone and would like to purchase the ingredients for this recipe, click here to pre-load them in your shopping cart. (works only in browser, not in our mobile app)

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  • Max Becher
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