Oven-Roasted Baby Kale Chips
Active Time: 5 minutes • Total Time: 20 minutes
Yields: 4 Servings
Why buy expensive (and often disappointing) kale chips at the store when it’s so easy to make your own fresh, delicious and fabulously addictive baby kale chips at home? These from our own Chef Sarah LaCasse are so simple and so yummy, you may never settle for anything else again.
Preheat your oven to 300 degrees F. Line one (or more) cookie sheets or rimmed baking pans with parchment and set aside.
Toss all ingredients together in a large bowl until the kale leaves are evenly coated.
Lay the leaves in a single layer on the pans and put into the oven. (If you’re using two pans at a time, switch and rotate the pans halfway through to ensure even cooking.) Bake for 20 to 25 minutes, until crisp.
Remove from the oven and allow to cool before eating. Leftover chips can be stored in an air-tight container or zipper bag for 3 to 4 days.