Savory Snacks
Baked Kale Chips
Massaging the oil into the kale leaves by hand, until they visibly darken and soften, is what lets them crisp evenly instead of burning at the edges while staying limp in the center.
Ingredients
- 1 large bunch curly kale, stemmed and torn into pieces
- 2 tbsp olive oil
- 1/2 tsp salt
- 1/4 tsp garlic powder
Method
- 1
Preheat oven to 300°F and line two baking sheets with parchment paper.
- 2
Place the torn kale in a large bowl with olive oil, and massage it into the leaves by hand for a full minute, until the kale visibly darkens and softens — this hands-on massaging coats every leaf evenly, which is what lets them crisp all the way through instead of burning at the thin edges while the thicker centers stay limp and undercooked.
- 3
Spread the kale in a single layer without overlapping, sprinkle with salt and garlic powder.
- 4
Bake 18-20 minutes, checking often in the last few minutes, until crisp but not browned.
- 5
Cool completely on the sheet before serving — they crisp further as they cool.