Kale Chips — Crispy Not Bitter
Transform humble kale into addictive, crispy chips with this simple recipe. The secret? A good massage and a low, slow bake.
Kale Chips — Crispy Not Bitter
Transform humble kale into addictive, crispy chips with this simple recipe. The secret? A good massage and a low, slow bake.
The Key Move
Massage the kale with olive oil to tenderize it and prevent bitterness.
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The Setup
- Large Bowl
- Baking Sheet
- Parchment PaperOptional
The Mise en Place
4Your prep station before cooking begins
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Kale chips are soggy.
Make sure the kale is completely dry before massaging with oil.
Kale chips are bitter.
Massaging the kale helps to reduce bitterness. Make sure to massage for at least 2-3 minutes.
The Method
PREHEAT
Preheat oven to 300°F (150°C).
PREP
Prep aheadWash and thoroughly dry the kale (1 bunch). Remove the tough stems and tear the leaves into bite-sized pieces.
MASSAGE
In a large bowl, massage the kale (1 bunch) with olive oil (2 tbsp) and sea salt (½ tsp) for 2-3 minutes, until the leaves soften and darken slightly.
Kale leaves should be slightly darker and more pliable.
SPREAD
Spread the kale (1 bunch) in a single layer on a baking sheet lined with parchment paper.
BAKE
Time-sensitiveBake for 15-20 minutes, or until the kale (1 bunch) is crispy and slightly browned. Watch carefully to prevent burning.
Edges of the kale chips should be lightly browned. • Crisp to the touch
COOL
Let the kale (1 bunch) chips cool completely on the baking sheet before serving.
Crisp and cool
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