Kale Chips
Ultracrisp Tuscan kale snacks
Why This Recipe Works
Using Lacinato kale and a wire rack ensures these chips stay snap-crisp rather than chewy. This method mimics a dehydrator, removing moisture slowly to preserve the kale's earthy flavor.
Instructions
Adjust the oven rack to the middle position and preheat to 300°F. Set a wire rack inside a large rimmed baking sheet to facilitate air circulation.
Spin the kale in a salad spinner, then blot it thoroughly between dish towels until every trace of moisture is gone — any water left on the leaves will steam them in the oven instead of crisping them.
Toss the kale with the oil and salt in a large bowl until the leaves are thinly and evenly coated.
Arrange the kale in a single layer on the wire rack. Bake until the leaves are crisp and fragile to the touch, 20 to 25 minutes.
Let the chips cool on the rack for 5 minutes to finish crisping. Serve immediately while they still have their snap.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container at room temperature for up to 2 days.
Can I make this ahead of time?
These chips are best eaten the day they are made.
What substitutions can I make?
- Lacinato kale: curly-leaf kale
