Crispy Oven Baked Kale Chips Food

OVEN BAKED KALE CHIPS

Steps:

• Preheat the oven to 275°F.
• Fill a large bowl with water and add kale. Swish around to remove any dirt; drain. Dry thoroughly using a clean kitchen towel or salad spinner.
• Tear the kale leaves into 1" - 2" pieces, discarding the ribs, and place in a bowl.
• Drizzle with olive oil and toss with your hands until evenly coated. Rub each leaf gently between your fingers as you work to ensure each is covered in oil.
• Arrange the leaves in a single layer (with NO overlap) on ungreased cookie sheet. Sprinkle with salt and pepper. Optional: Sprinkle a small amount of parmesan cheese
• Bake for 18 to 20 minutes or until leaves are crispy. Serve. Store in airtight container.

CRISPY OVEN BAKED KALE CHIPS

Steps:

• Preheat oven to 325F.
• Place Kale in large bowl and mix in olive oil and lemon juice. Sprinkle with a pinch of sea salt and black pepper or any other spices you like and toss.
• Lay kale out in an even layer on a baking sheet and bake ~ 7-10 minutes. Rotate the pan and bake another 7 minutes or until kale chips are crispy. You may need to take crispy pieces off when they are done and leave other pieces longer if they are not crispy yet.
• Add sea salt to taste. Happy Eating! Beckie

BAKED KALE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.

CRISPY KALE "CHIPS"

Steps:

• Preheat the oven to 275 degrees F.
• Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.

CRISPY ROASTED KALE

Steps:

• Preheat the oven to 350 degrees F. Arrange 3 oven racks evenly spaced in the oven.
• Lay each kale leaf on a board and, with a small sharp knife, cut out the hard stem. Tear large leaves in half. Place the kale in a large bowl of water and wash it well. Drain the kale and dry it in a salad spinner. Dry the bowl, and put the kale back in the bowl.
• Toss the kale with the olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon pepper. Divide the kale among 3 sheet pans or roast them in batches. If you put too much kale on one pan, it will steam rather than roast and will never become crisp. Roast for 15 minutes, until crisp. Sprinkle with fleur de sel and serve hot.

BAKED KALE CHIPS

Steps:

• Heat oven to 350 degrees. Arrange kale on two rimmed baking sheets. Drizzle evenly with olive oil and toss. Season with salt. Bake, rotating trays once, until crisp, 12 to 15 minutes. Toss with lemon zest.

CRISPY EVERYTHING KALE CHIPS

Steps:

• Preheat oven to 375 and place rack on lower level in oven.
• Mix the optional dry ingredients together. Mix and match to your likings or use all of them.
• Toss the kale, garlic with oil to coat then sprinkle dry ingredients over to coat evenly.
• Spread onto a baking sheet, and bake for approximately 15 minutes or until crispy and brown around the edges. Stirring 1/2 way through. If not crispy cook 5 more minutes till edges are lightly browned.

CRISPY SOY ROASTED KALE CHIPS

Steps:

• Preheat the oven to 300 degrees F. Line two baking sheets with parchment paper.
• Whisk the sesame oil and soy sauce together in a large bowl until the mixture looks creamy. Add the kale and toss to coat.
• Lay about half of the kale out on both baking sheets in a single layer, leaving a little room between leaves. You will need to bake them in batches. Bake in the middle of the oven 6 for 7 minutes, then rotate the sheets and bake until the kale is crispy, another 6 to 7 minutes. Gently transfer it to a platter to cool. Repeat for the remaining kale. Serve once cooled.