5 Steps To Perfect Kale Chips

 Prepared kale leaves for making kale chips.

Prepared kale leaves for making kale chips.

Making kale chips is so easy to screw up.

They're the easiest thing to make but I see so many recipes online that give terrible directions! Recipes all over the internet completely butcher the nutritional value of this amazing snack so I'm going to tell you how to do it correctly.

I love kale chips even more than potato chips when I'm craving something salty and crunchy. They really are crazy easy to make, so there is no reason to pay crazy prices for them at the health food store, but you need to do it right. Here's how:

Step One: Get a large head of kale (preferably organic) or two - here I used a full head of lacinto (dinosaur) kale and a full head of curly kale - and tear it into bite sized 1 1/2 inch pieces, removing the ribs and stems. Rinse and dry thoroughly. Toss kale pieces into a large bowl.

Step Two: Coat the kale leaf pieces in extra virgin olive oil or avocado oil. Use 1-3 tablespoons of oil, you want every piece coated but not swimming in oil. Massage the oil into the kale with your fingers.

Step Three: Season with sea salt and garlic powder to taste. I used 5-8 full grinds of sea salt and a light dusting of garlic powder, no measurements. Start with a light seasoning and add to it as needed.

Step Four: Lay seasoned kale pieces out in a single layer on a cookie sheet. Try to avoid any overlapping pieces! If they overlap, they will stay soggy.

Step Five: Place in a 200 degree F oven and allow the kale to dehydrate (NOT bake) until crisp. Check the kale after the first hour and then as needed. The oven isn't hot enough to burn them quickly but you don't want to leave them under even low heat any longer than you have to. 

Serve as finger food and enjoy your chips! My favorite thing about kale chips is how they disintegrate and melt in your mouth. So yummy.



*** Keeping the heat in the oven low helps to preserve the nutrient value of the kale. High heat destroys vitamins. High heat will also burn the edges of the leaves.
*** If you have a dehydrator, use that instead! Your chips will be even better and will retain most of their nutritional value.
*** Organic kale is important because it is a crop that consistently lands on the EWG's Dirty Dozen.
*** Using oils like extra virgin olive oil and avocado oil add healthy fats to your chips instead of the inflammatory oils high in Omega-6 essential fatty acids typically used on potato chips. Their flavors also work well with the kale!
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