Crunchy baked kale chips are a healthy snack. Lacinato kale leaves are cut into large strips, then tossed with olive oil and seasonings.
ingredient
- 16 ounces Lacinato kale
- 1 tablespoon extra-virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon black pepper
Directions
- Position oven racks to the upper-middle and lower-middle position.
- Preheat oven to 200ºF (93ºC).
- Place wire racks on top of two separate baking sheets.
- Remove the stems from the kale and cut into 3-inch pieces.
- Wash and dry the pieces several times in a salad spinner.
- Working in batches dry the kale in between two kitchen towels or paper towels. Press down to dry as much as possible.
- Transfer kale to a large bowl and toss with olive oil. Use your fingers to ensure that the leaves are evenly coated.
- Combine salt, garlic powder, onion powder, and pepper in a small bowl.
- Gradually sprinkle over the kale, tossing between each addition to evenly coat the leaves.
- Divide the kale among the two baking sheets, spreading the leaves out in a single layer.
- Bake for 30 minutes and then rotate the trays.
- Bake until lightly browned on the edges and very crisp, about 15 to 30 additional minutes.
- Cool the chips on the wire rack before serving.
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