Baked Kale Chips

For such a sturdy and hearty vegetable when raw, this leafy green dehydrates and becomes almost delicate when cooked at a low temperature. For baking, you have two options: You can bake the kale on a cooling rack, which results in less crispy but sturdier chips. Or, you can bake it on a silicone-lined baking sheet, which results in optimum crispness but a more fragile product (you'll have to be careful when removing it from the baking sheet). Either way, this snack is quite addictive.

Adrienne Kane

Baked Kale Chips

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    1 bunch kale (8 to 10 cups) 2 tablespoons olive oil
    2 cloves garlic, finely minced Salt


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    • 1

      Preheat oven to 275 degrees F.

    • 2

      Wash and thoroughly dry kale. Pluck the leaves from the stems. Discard stems and tear the leaves into bite-size pieces and place them in a large bowl. Add the olive oil and garlic and liberally sprinkle with salt. Toss to evenly coat all pieces. Lay the kale in a single layer on either 2 cooling racks or 2 silicone-lined baking sheets.

    • 3

      Bake 25 to 30 minutes, rotating pans halfway through the baking process. Remove from oven and cool slightly. Kale chips will stay fresh in an airtight container for several days.

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