Crispy Baked Kale Chips

Now I know what the fuss is all about. I think everyone knew about kale chips except for me. Several months ago I saw an episode of Down Home with the Neely’s on Food Network. When I finally got around to making these and tasting my first kale chip, I was hooked! I’ve made them using Emeril’s Bayou Blast, garam masala, and just plain plain salt. However, I think my favorite version is closest to the Neely’s version (at least right now). It calls for 3/4 teaspoon of sugar (not much). You can use brown sugar or coconut sugar, or if you are eliminating sugar from your diet, just leave it out. That’s what I love about this snack. The possibilities are endless.

Crispy Baked Kale Chips
1 bunch of kale (although when I’m in the mood for kale chips I usually buy a few bunches)
1-2 tablespoons of olive oil
3/4 teaspoon of brown sugar or coconut sugar, optional (leave out for AIP, Whole30, Keto, or a sugar detox)
1/4 teaspoon of salt

1) Preheat oven to 300 degrees. Wash the kale thoroughly, and gently pat dry with paper towel.

2) Cut (or rip) the leaves away from the stem and create chip size pieces.

3) Place on a sheet pan lined with parchment, and drizzle with olive oil.

4) Hand toss the leaves to distribute the olive oil.

5) Sprinkle with brown sugar (optional) and salt.

6) Bake for 35 minutes or until crispy but not browned.

Other sources for Kale chips:

Kale Chips Courtesy of the Neely’s
Kale Chips by Food Network’s Melissa D’Arabian
Kale Chips by Smitten Kitchen
Kale Chips by Kalyn’s Kitchen
Kale Chips by Steamy Kitchen

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Crispy Baked Kale Chips

December 1, 2011

Servings: 2

Prep: 15 min

Cook: 35 min

Total: 50 min

Difficulty: Easy

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By: Michele Tedrick, NBC-HWC, A-CFHC, Holistic Chef

Ingredients

• Crispy Baked Kale Chips
• 1 bunch of kale
• 1-2 Tablespoons of olive oil
• 3/4 teaspoon of brown sugar or coconut sugar (optional)
• 1/4 teaspoon of salt

Directions

• Step 1 1) Preheat oven to 300 degrees. Wash the kale thoroughly, and gently pat dry with paper towel.
• Step 2 2) Cut (or rip) the leaves away from the stem and create chip size pieces.
• Step 3 3) Place on a sheet pan lined with parchment, and drizzle with olive oil.
• Step 4 4) Hand toss the leaves to distribute the olive oil.
• Step 5 5) Sprinkle with brown sugar (optional) and salt.
• Step 6 6) Bake for 35 minutes or until crispy but not browned.