Either line two (2) baking sheets with parchment paper or silpads.
Wash and dry the kale leaves thoroughly. I spin dry my kale leaves in a salad green's spinner and then also pat dry additionally with paper towels. Make sure they are dry as possible, as any water left on the kale leaves will cause them to steam rather than crisp in the oven. You do not want this to happen, as they will not crisp up.
Place leaves on a cutting board. Fold each kale leaf in half, cut along the stem, and then pull out the stem. Either discard the stems or place in a freezer bag and freeze to use later in your soup stocks. You could actually leave some of the stems on the kale by just tearing off the very bottom portion of stem.
Either use a knife to chop the kale into rough pieces (about 3-inch) or tear leaves apart with your hands. Kale leaves will shrink during baking, so tear into pieces that are larger than what you would like to eat.
There are more than one technique for doing this.
In a large bowl, drizzle the prepared kale leaves with the oil of your choice. How much oil you decide to use will depend on how much kale you have. Start with a little bit and add more as needed. Using your hands, gently toss the kale and gently rub the oil into each piece.
Use an oil mister (if you have one) and spray the oil over the kale leaves.
Lay the kale pieces out evenly as possible on the prepared baking sheets (in a single layer). Do not stack them on top of one another. Sprinkle the leaves with the salt and pepper (if using). It is important to add a generous amount of salt and pepper before you bake the kale leaves. Doing this will ensure a crisp and salty treat.
There are also more than one technique for baking the kale chips.
Option 1: Preheat oven to 250 degrees F (121 degrees C). Bake for 20 to 35 minutes. Check the chips after 20 minutes. If they are still soft, bake another 10 minutes. Turn oven off and let sit in the oven and let cool. Bake approximately 12 minutes or until the kale leaves edges are slightly brown and the kale is crispy.
Option 2: Preheat oven to 425 degrees F (218 degrees C). When oven has reached the required temperature, turn the oven off. Place the baking sheets in the oven and let sit approximately 12 to minutes. My oven had cooled off enough that I could leave the kale chips in the oven to cool off and crisp up more. Everyone's oven is a little different, so watch and see what happens.
No matter what baking technique you decide to use, stay in the kitchen and watch carefully! The kale chips can go from golden brown to charred and bitter very quickly!
When done to your liking, remove from the oven and let cool on the baking sheet. Do not stack them while still hot.
Makes large heaping bowl full (probably will only serve 1 to 2 people).
* Kale is a leafy green vegetable that belongs to the Brassica family, a group of vegetables including cabbage, collards, and Brussels sprouts. Kale comes in two forms: kale which has smooth leaves, and curly kale which has crinkly leaves. When purchasing curly-leaf kale, select the heads of kale on the smaller side, as they will be more tender. The leaves should be crisp, with a bright color. Although fresh kale can be found in markets throughout the year, it is in season from the middle of winter through the beginning of spring when it has a sweeter taste and is more widely available.
** For a healthy and delicious oil, use Mary Enig's Triple Oil Blend. Triple Oil Blend is by Dr. Mary Enig, PhD, a nutritionist and lipid specialist. This wonderful blend of three oils (olive oil, coconut oil, and sesame oil) can be used in place if other oil. This oil blend contains an equal balance of Omega 3, 6, and 9.
Seasoning Option Ideas:
Garlic or Onion Powder
Cayenne pepper or Chile Pepper
Grated Parmesan Cheese
Baked Kale Chips - Oven Roasted Kale Chips Recipe: https://whatscookingamerica.net/appetizers/baked-kalechips.htm