We love the delicious crispy, salty crunch of these kale chips! Grab a bag at our farm stand or make this easy recipe yourself.
6-8 oz kale leaves
2 tbsp extra-virgin olive oil
1/8 tsp sea salt
First, “de-rib” the kale as best you can. Hold the stem and run your hand down the length of the stem towards the leaf and the green leaf will pull away and you can discard the rib/stem. This will make for a better chip texture. Rip the leaves into chip sized pieces.
The recipe calls for 6-8 ounces of kale leaves but the easiest thing to do is find a large mixing bowl and put in approximately that weight of kale. This bowl then becomes your go-to kale chip bowl and you can fill it with roughly the same amount of kale each time, rather than always having to get out the scale.
Massage the leaves with olive oil, more if needed to coat each leaf, and then sprinkle with sea salt. Add more to taste but we’ve accidentally made enough too salty batches to know you don’t need much!
Spread out on a parchment paper lined cookie sheet doing your best not to let them overlap.
Bake 300 degrees for fourteen minutes, flipping half way.
Let cool, jar or bag and then store in a cool dry place. Enjoy!
