Crispy Kale Chips

Prep Time: 5

Cook Time: 12

Rating:

Preheat oven to 150 degrees. Line an oven tray with baking paper.
Tear leaves off the tough middle steam and rip into similar sized pieces. Discard any tough stems.
Place kale in a large bowl and drizzle over the olive oil and salt. Make sure to rub the oil over each kale leaf to coat evenly.
Arrange leaves on a lined baking tray, avoiding having them overlap. You may need an extra tray if making a big bunch.
Cook in oven for around 8-12 minutes (depending on the size of the chips), keeping a close eye from around the 8 minute mark. Remove from oven once crispy and dry. Make sure to remove before they burn - they turn very quickly, so keep an eye on them!
Let them sit for a few minutes. Enjoy.

To avoid average kale chips follow the tips below

Each one has sadly been a lesson for me, and so please learn from my failures (better me than you!):

When pre-washing your kale make sure to completely dry it before baking, otherwise the moisture may make the chips stem rather than crisp up. So heart-wrenching.
When tearing the leave up try get them similar sizes - this will help ensure they cook at an even rate.
Keeping an eye while they're in the oven as they can burn very quickly. You want them crispy and dry when you remove them, while still retaining colour. I tend to stay close to the oven and watch them like a hawk past the 8 minute mark.