WHY THIS RECIPE WORKS Kale chips were originally conceived as a nutritious alternative to potato chips. But the store-bought versions that came on the scene to take advantage of the kale chip craze are often deep-fried and loaded with salt. We wanted a light-as-air, earthy kale chip that would remain crispy from cooking right through consumption. We discovered three keys to getting them to the perfect texture. First, we started with completely dry leaves, blotted between dish towels to make sure no water was left clinging. Next, we baked the kale on wire racks to allow the oven air to circulate above and beneath the leaves. Finally, we lengthened the cooking time and lowered the oven temperature to mimic the drying effects of a food dehydrator. Tossed with olive oil and seasoned lightly with crunchy kosher salt, these ultracrisp kale chips were a super-satisfying snack. We prefer to use Lacinato kale in this recipe, but curly leaf kale can be substituted; chips made with curly leaf kale will taste a bit chewy at the edges and won’t keep as well. We prefer the larger crystal size of kosher salt here; if using table salt, reduce the amount by half.
Serves 4
TOTAL TIME: 1 hour
INGREDIENTS
- 12 ounces Lacinato kale, stemmed and torn into 3-inch pieces
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
INSTRUCTIONS
- Adjust oven racks to upper-middle and lower-middle positions and preheat oven to 200 degrees.
- Set wire racks in 2 rimmed baking sheets.
- Dry kale thoroughly between dish towels, transfer to a large bowl, and toss with oil and salt.
- Arrange kale on prepared racks, making sure leaves overlap as little as possible.
- Bake kale until very crisp, 45 minutes to 1 hour, switching and rotating sheets halfway through baking.
- Let kale chips cool completely before serving.
- Kale chips can be stored in a paper towel-lined airtight container for up to 1 day.
VARIATIONS
- RANCH-STYLE KALE CHIPS:
Combine 2 teaspoons dried dill, 1 teaspoon garlic powder, and 1 teaspoon onion powder with salt before sprinkling over kale.
- SPICY SESAME-GINGER KALE CHIPS:
Substitute 1 tablespoon sesame oil for olive oil. Combine 2 teaspoons toasted sesame seeds, 1 teaspoon ground ginger, and ¼ teaspoon cayenne pepper with salt before sprinkling over kale.
