These crunchy chips make kale a fun snack! They can be baked and stored or eaten warm and are a great side dish or afternoon treat. Total prep and cook time about 25 minutes.
Quantities are easily adjustable to suit you and your eaters. This recipe is vegetarian, vegan and gluten-free. Recipe created by MOM’s employee Jason Caston.
Baked Kale Chips
Organic kale, as needed
Olive oil, as needed Salt & pepper as needed
Garlic, crushed or finely chopped (optional)
Preheat the oven to 375˚F. Prepare the kale by removing the large stems and by breaking into bite-size pieces. Wash and rinse thoroughly in cold water to remove grit. Lay the kale between two towels to blot dry (you may want to do this in advance to allow the kale to air-dry some).
In a large bowl, mix the olive oil, salt, pepper and crushed garlic (you can always add more olive oil later). Toss the kale with the olive oil mixture until the kale is mostly coated.
Place on the baking sheet and toast in 5 minute increments until the edges brown and the chips are crispy (takes about 10-15 minutes). Enjoy!
Eva works at MOM’s Central Office
making these today 🙂 im excited to see how they turn out!
Ooh, me too! Let me know how they go, and if you have any suggestions.