Perfectly Crisp Lemon Kale Chips
I had to shoe away the hand of my six-year-old so that I could photograph these before he grazed the hot baking sheet! Kale shown is from Coldwater Farm Hub.
Three tips for light-as-air crispness:
The kale must be very fresh or stored in a Veji bag. Wilting kale makes sad chips.
After washing, lay the kale on a towel and pat dry. Too much moisture makes soggy chips.
Give them a spatula flip partway through baking
1 bunch of curly kale, rinsed, pat-dried, stems removed
olive oil
squeeze of lemon (optional)
Preheat oven to 275. Cut the kale leaves into bite-size pieces, about 1”. Spread in a single layer on a baking sheet. If you have a big bunch, you might need two sheets. Drizzle with a small amount of olive oil, just enough to coat the leaves. Sprinkle with salt and toss with hands to evenly coat.
Bake for 15 minutes, flip kale pieces, and bake for another 5-10 minutes or until it’s crispy but not yet brown. If using lemon, simply squeeze it on top. Serve in a bowl and grab a handful before it’s gone.
