Healthy, guilt-free snacking. Toasty kale has a slightly nutty flavor that we love to munch! Add your favorite spice blend, or go simple with EVOO and Maldon salt.
To ensure crispy kale chips, make sure the kale is thoroughly dried before tossing it with olive oil. Any excess moisture can lead to steaming instead of crisping. Additionally, spread the kale in a single layer on the baking sheet, to allow even baking. If the kale is overcrowded, it will not crisp. It's also super helpful to use parchment paper on your baking sheet to keep the delicate, crispy leaves from sticking! We recommend baking 2 sheets at a time, and, if it's for a crowd, do a few rounds, it only takes 15 minutes per batch.
INGREDIENTS
1 bunch kale, washed and dried
1 Tbsp classic olive oil: House Blend or Olio Santo (or Garlic EVOO)
Optional: A sprinkle or few shakes of any of your favorite Stonehouse spices, try Harissa, Chipotle Honey, Jalapeno Lime, Zhug, OMG, or Korean Chili Flakes
Preheat oven to 300°F. Remove the kale leaves from the stems (hold the end of the stem with one hand, pinch near the bottom of the leaf and strip up the leaf) and tear into bite-sized pieces.
In a mixing bowl, toss the kale with olive oil, salt and/or any spices. Spread the kale on a baking sheet lined with parchment paper, making sure not to crowd. Bake for 15 minutes or until the edges are brown but not burnt. Remove one with tongs or a fork and cool to test for crispiness.
If using spices, add another sprinkle onto the warm chips as soon as they come out of the oven—this layering of cooked and fresh spices is the trick to super flavorful chips!
Cool and serve. Store only after completely cooled in an airtight container, if you have any left, which you probably will not!
