Kale chips are the easiest snack to make if you’re looking for something light and healthy. They barely need any seasoning, and even if you’re not a huge fan of raw or steamed kale the crunchiness makes their flavour a little less bold. Not only that, but these are a great source of iron too.
I decided to discard the spines of the kale completely because they can be pretty dense, and when you’re baking them it takes a bit longer to get the chips crunchy. You can just rip around the spine then toss it into the compost once you’re done, and it’s not the end of the world if a little gets left in with the chips.
One thing I suggest is being thorough in washing the kale. Since there are so many little crevices in the leaves, leftover dirt can hide in there. Just made sure you give them a really good rinse and dry them a bit before tossing in the bowl.
- 1 small head of kale, roughly torn into bite-size pieces and spines discarded
- 2 tbsp. olive oil
- 1/2 tsp. salt
- Pinch of pepper
- 1 tsp. no-salt seasoning mix, or your favourite spices
- 1 tbsp. nutritional yeast (optional)
Preheat oven to 250 degrees F.
Thoroughly rinse kale and dry in a salad spinner or pat try with a very clean tea towel. In a large bowl, toss kale with olive oil, salt, pepper and seasoning. Evenly spread out kale on two ungreased baking sheets, and sprinkle with nutritional yeast. Place both racks in the oven and bake for 8-10 minutes. If you shake the baking sheet and the kale rattles around, or sounds like paper, they are done!Serve immediately or store in an airtight container.