1poundcurly kaleI used almost 2 bunches, sizes vary.
1tablespoonolive oil
Seasoned Salt
0.5teaspoonsea salt
0.5teaspoonpaprika
0.5teaspoongarlic powdernot garlic salt
.25teaspoonblack pepper
.25teaspoononion powder
Instructions
Wash and thoroughly dry kale completely before using. We do not want to steam the kale chips, we want dry and crispy.
Preheat oven to 300° F. Line two baking sheets with silicone liners or sheets of parchment paper and set aside.
Mix seasoning together in a small bowl and set aside.
Using a knife, remove the thick stem/rib that runs down the center of each section. Tear or chop leafy green portion into small, bite-sized pieces.
Divide the kale pieces between the two baking sheets. Drizzle one-half tablespoon of oil over the kale on each baking sheet. Rub each leaf with your fingers to massage the oil evenly over the kale leaves.
Sprinkle half of the seasoned salt mixture over each baking sheet and gently toss to coat the kale leaves. Spread kale pieces in a single layer evenly across both baking sheets.
Place baking sheets in pre-heated oven and bake for 10 minutes. Rotate pans in the oven and bake for an additional 10 to 15 minutes, or until they are still mostly green and have a bit of brown developing. Do not overcook. They go from green to brown in the blink of an eye!
Allow to cool for 2 to 3 minutes to crisp up a bit more before serving.
Notes
All ovens cook differently, baking times may vary. Keep an eye on them during the last 5 to 10 minutes the first time that you make them.
You can skip the knife and tear small pieces of kale off the stalk if you prefer.
If you do not mind washing an extra dish, you can also mix the kale pieces together with the oil and seasoned salt in a large bowl then spread out over the baking sheets.
Kale chips taste best the day they are made, but they can also be stored in an airtight container at room temperature for 5 to 7 days depending on humidity.