Crispy Kale Chips

8 servings
2 hr 12 min

Talk about and easy and delicious snack!!

Kale seems to be everywhere these days, and while some people don't like the rawness or even sautéed flavor of kale it is kind of hard to not love the crunchiness of kale when they are baked up to a perfect crisp.

What I find makes the kale chips come out perfectly crisp is to make sure the after you thoroughly wash the kale, make sure that it dries really well. Spread the leaves out on an absorbent towel and gently press the leaves with some paper towels. Let the kale leaves dry for a couple of hours until they almost start to shrivel. I promise, it really helps!

Recipe details
  • 8  servings
  • Prep time: 2 Hours Cook time: 12 Minutes Total time: 2 hr 12 min
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  • 1   large bunch of kale
  • 1   tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • 1   tsp olive oil

Stem the bunch of kale, tearing the leaves into pieces. Wash well and place the kale leaves in a single layer on a clean drying mat or doubled over dish towel. Pat dry with paper towels to remove as much excess water as possible. Let stand for about 2 hours until the kale leaves look shriveled. I promise this will make them extra crispy in the end.
Preheat oven to 375 degrees.
After the kale leaves are completely dried. Place them in a single layer on a baking sheet and sprinkle the salt and pepper evenly and drizzle the olive oil over them. Gently toss with your hands until all leaves are lightly coated. Make sure not to put too much oil or they won’t crisp up in the oven.
Bake for 12-15 minutes until edges are browned and leaves are crispy.  
Caper and Olive
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