Kale. I know. It's been done to death. The health benefits, the accolades, the pomp and circumstance. But here's the thing: before I made these crunchy baked kale chips, I had never actually tried kale. Gasp. Seems impossible since everyone and their grandmother's been trying to jam it down my throat for the past five years. I kept resisting... for some reason. I didn't want to get caught up in the Kale Movement.
Community Supported Agriculture: A great way to support local farmers
But before I get into that, I would like to welcome you to my Community Supported Agriculture Series. I bought a summer farm share at Clark Farm in Carlisle, MA. This is very exciting. Community Supported Agriculture (CSA) is all about supporting local farms by buying a share of their harvest before the growing season and receiving farm fresh produce every week for a certain period of time. And so far I am loving it!
When you want a healthy snack, Baked Kale Chips will do the trick
Let's get back to the mythical kale. As mentioned, I bought a summer share at Clark Farm and the first week we got kale. Oy. The Kale Movement has finally got me cornered. I can longer pretend kale doesn't exist and it was all a myth. Kale is a real thing and I had an enormous bunch of it in my possession. What to do, I thought?
I'm a snacky person so I wanted to indulge. For instance, something salty always makes me happy. Kale chips! The internet is filled with suggestions for how to make the crispiest, crunchiest kale chips. There were recipes where it was cooked at a high temperature and the kale was turned at the half-way point. Some people put salt on before they went in the oven. Some after. I chose a low and slow method for cooking and to sprinkle a little salt before they went in the oven. I seriously couldn't believe that kale lived up to all the hype. These kale chips were awesome! They were crunchy and delicious!
After making these, I might be a kale convert. Yes, I've gotten swept up in the Kale Movement and there's no stopping me now! In fact, I've already used another bunch of kale from the farm to make a salad! Check out my Kale, Radish & Parsley Salad w/Fennel, Carrots & Walnuts.
Also, you should definitely take a look at my CSA Skillet Frittata with Spinach, Leeks & Feta. It's delish! More CSA recipes to come!Print
Crunchy Baked Kale Chips with Kosher Salt
- Prep Time: 7 minutes
- Cook Time: 18 minutes
- Total Time: 25 minutes
- Yield: 4-6 1x
What is there to say about kale that hasn't already been said? Nothing. But these crunchy baked kale chips are a snack worth exploring.
- 1 large bunch of kale
- 1 tablespoon olive oil
- Kosher salt to taste
- Chop the leaves from the kale stalks. I got into a rhythm with it. Right side, top, left side, discard the stalk (see video). Repeat until the whole bunch is cut. This took me 5 minutes.
- Put kale leaves in a large bowl and drizzle the olive oil over the leaves. Mix well with tongs until all the kale is lightly coated in the olive oil. Make sure you don't put too much olive oil here. A little goes a long way.
- Lay out the kale on two sheet pans. I had a pretty big bunch of kale so it took two sheet pans.
- Add a sprinkling of salt over the kale leaves.
- Put sheet pans in a preheated oven at 300 degrees for about 18 minutes. Turn the sheet pans half-way through and swap them from top and bottom racks. My oven runs hot so yours may take a little longer. You’re really just looking for them to be cooked and crispy and… not burnt. 😉
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