Kale is the queen green of the moment. But store bought kale chips can be expensive, and loaded with sodium.
I recently saw a 2oz bag of kale chips in my local market for $10, and the box had almost 1,000 mg sodium. You can make your own at a fraction of the cost, with much less sodium.
The key to good tasting, crispy kale chips is to add something acidic to counteract the bitterness of the green, and to spin your kale in a salad spinner to make sure it is dry.
Best Crispy Baked Kale Chips
1 large bunch of kale, destemmed, cleaned, dried in salad spinner, and cut into bit size pieces
Juice of 1/2 lemon
Good olive oil
Preheat oven to 350 degrees. Put parchment paper on 2 large baking sheets and place a single layer of kale on each sheet.
(Don’t overcrowd the baking sheet or you will wind up with soggy kale.)
Very lightly sprinkle with sea salt, drizzle with fresh lemon, then drizzle with a small amount of good olive oil. Toss with tongs to coat, then bake about 10 minutes, until crispy, turning pans in oven, and tossing kale with tongs once during baking.
Tips: There is a thin line between “crispy” and “burnt,” so keep an eye on your kale during baking. These are best eaten shortly after baking – they will get soggy if stored, but you probably won’t have leftovers!