Slow & Low Kale Chips

“Slow and low that is the tempo.” ~ Beastie Boys

By gollly, I’ve done it! After many misleading tips on the interent (who woulda thunk!), I have finally cracked the kale chip code.

It is not like roasting other vegetables. It is its own thing entirely.

More like meringues (well, only sort of), it is a drying out process of properly spaced items on a baking sheet.

To make a lot, two bunches of kale, about 8 ounces each will do it. My local grocery store has curly kale for 99 cents per pound. It also carries organic dino kale, which I love, for $5.98 per pound! It doesn’t seem fair, but it is what it is. I went with the more affordable option for today.

Remove the kale from the stem and rip it into little bite sized pieces. Wash it well, and spin it in your salad spinner to remove excess water.

Wash

Wash

Into the salad spinner

Into the salad spinner

Spin dry

Spin dry

Lay it on clean kitchen towels or paper towels to air dry completely.

Air dry

Air dry

You can store the washed and dried kale in Ziploc bags in the fridge for a few days. Or, if you are ready to cook ‘em, then do so now.

Preheat the oven to 275°F. Line 2 half sheet sized baking trays with foil. Place the kale on the trays. Drizzle each tray with 2 tablespoons extra virgin olive oil and sprinkle with course sea salt. You don’t need much, just a little to give the chips some flavor and offset some of the pleasant bitterness of the kale. Toss with clean hands and then make sure the kale pieces are scattered about on the tray in a single layer with space between them.

Place the kale on the tray

Place the kale on the tray

Two trays full

Two trays full

Add oil, salt, toss, and spread

Add oil, salt, toss, and spread

Bake them, one tray at a time (I have a double oven so can do two at once) for a total of 30 minutes, stirring halfway.

Let cool on tray for a few minutes and pour them into a serving bowl.

Cooling

Cooling

Taste for salt and devour!

Start snacking!

Start snacking!

Any leftovers can be stored in a sealed container in the fridge and snacked upon as necessary. If you need to crisp them up you can just put them back in a low oven for a few minutes.

Slow & Low Kale Chips

  • 2 bunches kale, any kind, about 8 ounces each
  • 4 tablespoons extra-virgin olive oil
  • Course sea salt
  1. Remove the stems and discard. Tear the leaves into bite-sized pieces. Wash and dry very well, leaving out to air dry on kitchen towels or paper towels if you must.
  2. Preheat oven to 275°F. Line 2 baking sheets with foil. Divide the kale between them and drizzle each batch with 2 tablespoons of the olive oil and sprinkle with a little of the sea salt.
  3. Bake for 30 minutes, stirring halfway. Let cool for a few minutes on baking sheet and then taste for salt and serve.

    Slow & Low Kale Chips

    Slow & Low Kale Chips

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11 thoughts on “Slow & Low Kale Chips

  1. A couple of more hints to try: actually rub the oil gently into the kale, then place on an elevated rack (I use a cooling rack) over the foil-lined pan (this way you can avoid having to stir half-way through the baking process.). Use the convection setting on your oven if you have one. This yields an even crispier chip.

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    • Hi Merri, thanks for the tips! I don’t have a convection oven but I can picture that working great. And as for the cooling rack, good idea, but I will do anything to get out of washing an extra dish, hence the foil. LOL

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      • Oh yeah…me too with the foil…and then I even save that and reuse it to wrap baked potatoes I’m so frugal. Then recycle!

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  2. Yum!! I have had these when Connie D brought them to a quilt retreat! Now I know just where to go to find the particulars the next time I have some leftover from other recipes that never seem to use up a whole bunch of kale from the market–thanks!

    Kathy

    Sent from my iPhone

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