Our garden is spilling over with an amazing bounty right now. I’ve been anxiously waiting for our kale to be ready to harvest so we can make one of our favorites Kale Chips!
Before I get to the recipe I want to talk about storage and prep for making kale chips because they can go wrong real quick.
Whether you buy your kale or grow your own when you get it home you want to cut a little off the stems and put the bottoms in water (think cut flowers). This is going to keep the kale hydrated so it stays firm and doesn’t wilt (which it will do really really quickly). We’ve kept kale in the fridge like this for days and it stays really well. If it does wilt a little don’t worry you will just need to really watch while it bakes as it will bake quicker and you don’t want it to burn.
Your going to want to clean the kale well prior to cooking. This means getting it wet. You NEED to make sure before you bake your kale it is SUPER DRY. Any water left on it is going to effect how it cooks. Water left on the kale is not going to allow it to crisp up. I prefer to use the salad spinner to get excessive water off and then dry thoroughly with paper towel after the kale has been in the spinner.
Now for the easy recipe!
Spicy Garlic Kale Chips
1 Large Bunch of Kale (what ever type your prefer we grew Curled Kale this year)
3 table spoons EVOO
1 table spoon minced garlic
1 teaspoon red pepper flakes
1/4 teaspoon paprika
1/4 teaspoon salt
1/4 teaspoon onion powder
Pinch of pepper
Large bowl (big enough to fit all kale for tossing)
2 Small bowls 1 for mixing EVOO and garlic and 1 to mix dry spices
2 baking sheets lightly coated with EVOO
Spatula or tongs
1. Preheat oven to 275 degrees
2. Clean Kale and thoroughly dry (see above suggestions)
3. Remove center stem and cut kale into the size pieces you would like and set aside in large bowl until ready to coat
4. Mix garlic and EVOO in small bowl
5. Mix all dry spices together in additional small bowl so they are well mixed
6. Toss kale in garlic EVOO mixture making sure kale is evenly coated
7. Gradually sprinkle in dry spices making sure to continually toss kale in bowl so all pieces get some coating
8. Lay kale out on baking sheets making sure it does not over lap (overlapping will cause uneven baking)
9. Place in oven bake for 15 minutes
10. Turn kale and return to oven bake for an additional 10-12 minutes checking to make sure kale doesn’t burn
11. Serve fresh out of oven (I recommend same day consumption but it will stay for a day or so in an airtight bag)
Don’t hesitate to experiment with the spices! If you don’t like hot and spicy feel free to get rid of the dry spice mixture in the recipe and just coat with EVOO and then add garlic powder and salt to taste.