Ingredients
Scale
- 1 large bunch of fresh curly kale (about 8–10 ounces): This is the star of the show. Look for kale with vibrant, deep green leaves and firm, sturdy stems. Curly kale is excellent for this recipe as its nooks and crannies are perfect for trapping the oil and seasonings, leading to an extra crispy texture.
- 1 tablespoon of extra virgin olive oil: A good quality olive oil not only helps the kale crisp up beautifully but also adds a subtle, fruity flavor. You don’t need much; the key is to coat the leaves lightly and evenly.
- 1 large organic lemon, for zesting: We’re only using the zest, which is the yellow outer peel of the lemon. It contains the essential oils and provides an intense, bright citrus flavor without the added moisture of the juice, which would make the chips soggy.
- 1/2 teaspoon of fine sea salt (or to taste): Salt is crucial for enhancing all the flavors. Fine sea salt dissolves and distributes more evenly than coarser grinds.
- 1/4 teaspoon of freshly ground black pepper (optional): A little black pepper adds a gentle, spicy warmth that complements the lemon and kale perfectly.
- 1/4 teaspoon of garlic powder (optional): For those who love a more savory, aromatic chip, a touch of garlic powder elevates the flavor profile into something truly irresistible.
Instructions
- Preheat and Prepare: Begin by preheating your oven to 300°F (150°C). This lower temperature is key to drying out the kale and making it crispy without burning it. Line two large baking sheets with parchment paper. This prevents the kale from sticking and makes cleanup a breeze.
- Wash and Thoroughly Dry the Kale: This is the single most important step for achieving crispy kale chips. Rinse the kale leaves under cold running water to remove any dirt or grit. Then, you must dry them completely. A salad spinner is the most effective tool for this. Spin the leaves in batches until no more water is being extracted. Afterward, lay the leaves on a clean kitchen towel or paper towels and gently pat them dry, ensuring you get into all the curly crevices. Any residual moisture will steam the kale in the oven, resulting in soggy, chewy chips instead of crisp ones.
- De-stem and Tear the Kale: Once bone-dry, it’s time to prep the leaves. Hold the thick, fibrous stem with one hand and, with the other hand, strip the leafy part away from the stem. Discard the tough stems (or save them for stocks or smoothies). Tear the leaves into bite-sized pieces, about the size of a potato chip. Try to keep them relatively uniform in size for even cooking, but don’t stress about perfection. The leaves will shrink considerably as they bake.
- Massage the Kale: Place the torn kale pieces into a large, dry bowl. Drizzle the 1 tablespoon of olive oil over the kale. Now, for the fun part: roll up your sleeves and use your hands to gently massage the oil into the kale. Work the oil into every single curl and surface of the leaves for about 1-2 minutes. This process tenderizes the kale and ensures every piece is lightly coated, which is essential for uniform crispness and flavor. The kale will darken slightly and become more pliable as you massage it.
- Season to Perfection: Once the kale is well-massaged with oil, sprinkle the sea salt, black pepper (if using), and garlic powder (if using) over the leaves. Use a microplane or fine grater to zest the entire lemon directly over the bowl. The zest will be light and fluffy. Toss everything together gently with your hands one last time to ensure the seasonings and zest are evenly distributed.
- Arrange on Baking Sheets: Spread the seasoned kale in a single, even layer across the two prepared baking sheets. Do not overcrowd the pans. The kale pieces should have their own space and not be overlapping. Overcrowding will trap steam and prevent the chips from getting crispy. If necessary, it’s better to bake in batches than to crowd the pans.
- Bake to Crispy Excellence: Place the baking sheets in the preheated oven. Bake for 10 minutes, then rotate the pans (swap their positions on the oven racks and turn them 180 degrees) to ensure even cooking. Continue to bake for another 8-15 minutes. The total baking time can vary depending on your oven and the residual moisture in the kale. Keep a close eye on them during the last few minutes. The chips are done when the edges are slightly browned and the leaves are completely dry and crispy to the touch. They can go from perfectly crisp to burnt and bitter in less than a minute, so be vigilant.
- Cool and Serve: Remove the baking sheets from the oven and let the kale chips cool directly on the pan for a few minutes. They will continue to crisp up as they cool. Handle them gently as they are delicate. Enjoy them immediately for the best possible texture and flavor.
Nutrition
- Serving Size: one normal portion
- Calories: 75