Nutrition Specialist, Hannah Brilling, shows us how to make easy kale chips. Check out the video and recipe! Try them out using local kale from Killdeer Farm, Norwich, Vermont. Not sure how to easily remove kale leaves from their stems, we’ll show you how!
- 4 to 6 stalks kale
- 2 to 4 Tbs. canola, safflower, or other oil of your choice
- Salt and pepper to taste
- Sesame seeds or other seasoning (optional)
- De-stem kale and break by hand into large bite-size pieces. Try to make pieces the same size so they'll cook evenly.
- In a large mixing bowl, combine oil, salt and pepper, and mix to distribute spices. Add kale to bowl. Use hands to thoroughly and evenly coat all kale leaves with oil mixture. The leaves should be shiny but not dripping in oil. If you see dull spots, you may need more oil. If you have leaves dripping in oil, then you need to add more kale leaves.
- Place kale on a baking sheet. Kale can be touching but should not overlap. Sprinkle with sesame seeds if using. Bake at 400º to 425º, depending on the temperature of your oven. Watch leaves carefully, remove the kale when crispy, but not totally brown. Flip kale and continue to crisp on the opposite side.
- You may need to make multiple sheets worth. It's a little labor intensive around the oven, but totally worth it!