This is a perfect recipe for making Kale Chips without burning any. Just a handful of crispy chips contains the amount of leafy greens you need each day!

I have been making this recipe for almost 15 years, starting from a time when I harvested too much kale from the garden. I was so obsessed with planting kale then, and I still am.

Depending on where I live, I’m not always able to plant kale. Fortunately, it’s easy to get everywhere, especially from local farms.

As you know, Kale is a highly desirable superfood. There are many ways to eat it, but Kale Chips are the most fun way to enjoy it throughout the day.

They are healthy, crispy, and the nutty taste with a little bit of salt always satisfies my hunger for healthy snacks.

To make sure I have it in our snack bar, I make this almost every week and some weeks, I make it almost everyday. Yes, it’s so easy that I can make it that often.

Besides my own child, I have helped a lot of children to enjoy eating Kale Chips without being forced. It makes me even happier that most of them ask for more.

When I started, I had to throw away a lot of burnt kale as I didn’t have the right temperature and time settings, but soon I became a professional Kale Chip maker!

Feeling inspired now? Let me show you how.

Ingredients:

1. Kale: any kind you like. The amount of it depends on how much you want to make at a time.
2. Olive oil
3. A little bit of good salt (optional)
4. A mixing bowl or a pan
5. Baking sheet(s) and parchment paper

Note: you can use other oil too. Sometimes, I use coconut oil. However, coconut oil hardens when it cools and makes the kale look and feel dull.

Instructions:

1. Wash the kale thoroughly and get rid of as much excess water as you can.
2. Remove the stems and and cut them into the sizes you like, but not too small as they shrink when bake.
3. Line a baking sheet with a piece of parchment paper–parchment paper prevents them from sticking to the baking sheet.
4. In a mixing bowl (I use a large cast iron pan), put a little bit of oil, and slightly rub the oil onto the kale.
5. Spread the pieces over the baking sheet, making sure they’re not too crowded and overlapping (a little bit of overlapping is fine).
6. Sprinkle on a little bit of salt if you want, keeping in mind that a little bit goes a long way.
7. Bake at 250 fahrenheit degrees for exactly 25 minutes. I have noticed that baking on the bottom rack prevents them from getting burnt. Note: You can lower the temperature and increase the baking time too. Feel free to make some adjustments to fit your own style.
8. After 25 minutes, voila, you have Kale Chips. If you make a lot, store them in an airtight glass jar–they stay crisp for a long time, unless you eat them all up before you can store them:)

Have you made Kale Chips this way before? Share it with me below, I’d like to hear about it!