no-fail salty kale chips
No-fail salty kale chips with only 3-ingredients and 5 minutes to bake. They're so easy to make and so addictive. It's impossible not to eat the whole bowl, and will convert any skeptic into a kale lover.
Servings 2 people
- 1/2 bunch kale (200g - approx. 10 full stalks), washed and dried
- 2 tbsp avocado oil
- 1/2 tsp sea salt
- pinch cayenne pepper (optional)
Preheat oven to 450F/230C. Tear kale leaves from stems and then tear into smaller bite sized pieces (about 5 cm in length). Toss in a big mixing bowl and drizzle with avocado oil. Massage to lightly coat kale evenly throughout. Sprinkle with sea salt and massage again.
Line a baking tray with parchment paper and pour kale onto tray spreading evenly throughout, so that there is no overlapping. Bake kale in the oven for 5 minutes. (Check during the last minute to ensure they're not burning. They should brown a bit, but not go black). Remove from oven and let cool slightly (1-2 minutes).
Taste kale chips to ensure they're evenly crisp. If not, gently move kale chips around on tray, and place back in the oven for one more minute. (Keep close watch to ensure they don't burn). Transfer kale chips to a sharing bowl, optional to sprinkle with cayenne pepper.
Kale chips should be eaten after you bake them, when they are most fresh. You can leave them for a couple hours, but after a while they might lose their crispiness. They can be revived if you place back in the oven for 30s to one minute. But my recommendation is enjoy after baking.
It's important not to overcrowd your kale chips, to ensure there is enough space for each chip to crisp. It's worth spreading the kale onto two baking trays if needed to ensure the kale is not over crowded.
Calories: 81kcal | Carbohydrates: 5g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 312mg | Potassium: 223mg | Fiber: 1g