Kale is a typical winter vegetable from Tuscany, but finally, in recent times, I can find it here in Calabria too, so every time I find it, I bring it home to make tasty recipes. Since this time I got 2 nice bunches, I had some left over that I thought of baking to make delicious crispy chips. Prepared this way, kale becomes a tasty, light, and delicious snack with a good cabbage flavor and crunchiness. It can also be used to enrich other recipes, for example, today I tried it crumbled in my pasta and beans, you won’t believe it, but it was perfect, so much so that I crumbled quite a bit more into it. If you want to try it too, here’s the easy and quick recipe; I’ll also give you other ideas for cooking kale.
- Difficulty: Very Easy
- Cost: Very Affordable
- Preparation time: 5 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Kale Chips
- 6 leaves kale
- to taste salt
- to taste extra virgin olive oil
Tools for Making Kale Chips
- 1 Baking Tray
- 1 Parchment Paper
Steps to Prepare Kale Chips
Wash and dry the kale leaves. I washed them in advance and let them dry on a clean cloth.
Tear the kale leaves by hand, removing the central stem. Cut nice pieces in the size you prefer.
Arrange them without overlapping on a baking tray lined with parchment paper.
Spray with some extra virgin olive oil, or if you don’t have a spray dispenser, brush with a little oil, only on one side. Add salt and proceed to cook. If you like, you can add other seasonings.
Bake in a fan-assisted oven at 350-320 degrees Fahrenheit for about 10 minutes. I put them in a cold oven, and then I started counting the time once the oven was hot. Bake on the lower rack of the oven.
Remove from the oven when the kale is nice and crispy. At that point, it will be ready to enjoy.
