Kale chips are a fun and tasty way to add vegetables to your plate. Kale is truly a powerhouse when it comes to nutrient-dense foods. Why is it so good for you? Kale is in a family of vegetables called cruciferous or brassica vegetables, of which cabbage, cauliflower, broccoli, collard greens, turnips, and radishes are also members. Cruciferous vegetables are a well-known source of anti-cancer properties. Plus, kale is a great source of carotenoids, Vitamin B, Vitamin C, and Vitamin K. There are lot’s of recipes on the internet for Kale Chips. I experimented with oven temperature and several types of oil—all with good results. Low and slow seems to yield the greenest, tastiest chips. When I can plan it advance, I think cooking these for 45-60 minutes at 275F really is my favorite. But, I’m not always that patient. Especially because one sheet pan of kale chips lasts about 7 minutes in my house. My recipe reflects a happy medium: low enough to stay green but still be fast to make.
- Preheat oven to 325F.
- Pour warm oil over kale, close container lid, and shake to coat (alternatively, stir to coat in a bowl or give them a good massage with your hands directly on the baking sheet).
- Spread out onto a large baking sheet. Sprinkle with salt (careful, it doesn’t take much).
- Bake for 20-22 minutes, until crispy.