Healthy, guilt-free snacking. Toasty kale has a slightly nutty flavor that we just love to munch on. Add your favorite spices or go simple with EVOO and 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 may not crisp up as desired. It's also super helpful to use parchment paper on your baking sheet to keep the delicate, crispy leaves from sticking!
INGREDIENTS
1 bunch kale, washed and dried
1 Tbsp classic olive oil: House Blend or Olio Santo (or Garlic EVOO)
1 1/2 tsp Popcorn Salt Blend (or use 1 tsp kosher salt)
Optional: A sprinkle or few shakes of any of your favorite Stonehouse spices or salts, twice over (if using, reduce salt entirely or by half if spices contain salt!)—try Harissa, Chipotle Honey, Jalapeno Lime, Zhug, OMG, Korean Chili Flakes
Preheat your 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 overcrowd. Bake for 15 minutes or until the edges are brown but not burnt. You can remove one with tongs or a fork and cool to test for crispiness.
*You can also use convection bake or an air fryer, but will often need to cook in batches and cook for less time!
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.
