Crispy Kale Chips

This is perhaps the simplest recipe and one of the yummiest albeit heavily marketed and blogged about already. :)

Take fresh kale chips (not the curly ones as they do not get crispy), hopefully pre-washed. Otherwise wash them and leave them to dry a bit. Water ain't good for them crispy chips. Remove the ribs of the leaves from the middle or just cut the leaves using a kitchen scissors or tear them with hand.

Pre-heat over to 250-275 degrees F.


Throw kale leaves in a baking tray with a parchment paper lining. Sprinkle olive oil (I usually use infused olive oils like the garlic or pepper versions, as in picture) and use hands to nicely mix it up.



My tip: DO NOT sprinkle salt yet as, if you are like me and eyeball for salt, it is tough to gauge salt when the leaves are still fresh. And it doesn't make much of a difference to the actual taste if you do it before or after. Another tip: If you want, sprinkle some sesame seeds on the leaves (after the oil is mixed) or cumin powder for extra flavor.

Bake for about 15-20 minutes turning the leaves a few times over to get them crispy evenly. Take it out and sprinkle kosher sea salt. And a bit of chaat powder if you feel like it.

PS: I tried the same with spinach leaves, and they turned out ok, but the leaves are too thin and stuck to the tray. Methinks kale has the perfect thickness and enough flavor on its own to be done this way. Let me know if you tried any other leaves.