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Low-Temperature Baked Kale Chips

These kale chips are baked at a gentle, low temperature to preserve their tender, leafy texture and vibrant flavor. Main ingredients include fresh kale, olive oil, and flaky sea salt, which create a light, herbaceous snack with a subtle crunch. The result is a green, crispy chip that feels almost like a fresh herb, offering a nuanced and satisfying bite.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Main Course
Cuisine: Healthy Snacks
Calories: 50
Ingredients Equipment Method Notes

Ingredients
  

  • 1 bunch kale preferably organic, deep green
  • 1-2 teaspoons olive oil light drizzle for even coating
  • to taste flaky sea salt for finishing
  • 1 lemon lemon for zesting
  • optional spices e.g., smoked paprika, chili powder

Equipment

  • Oven
  • Baking sheet with parchment paper
  • Salad spinner or clean towel
  • Microplane or fine grater
  • Mixing bowl

Method
 

  1. Begin by thoroughly washing the kale and drying it completely with a salad spinner or a clean towel. Removing excess moisture ensures crispness.
  2. Remove the tough stems from the kale leaves and tear them into uniform bite-sized pieces, which helps them bake evenly.
  3. In a mixing bowl, toss the kale with a teaspoon of olive oil, just enough to lightly coat all the leaves. Shake the bowl gently to distribute the oil evenly.
  4. Preheat your oven to 135°C (275°F) and line a baking sheet with parchment paper for easy cleanup.
  5. Spread the kale leaves in a single layer on the prepared baking sheet, ensuring they aren’t overlapping to promote even baking.
  6. Place the baking sheet in the oven and bake for about 15 to 20 minutes, gently shaking the pan halfway through to promote even crisping. Keep an eye on the edges—they should turn a light golden color.
  7. Meanwhile, zest the lemon using a microplane, just before removing the chips from the oven to preserve the bright aroma.
  8. Once the kale edges are golden and the leaves feel crispy but not burnt, remove the baking sheet from the oven and let the chips cool for a few minutes. They will crisp up further as they cool.
  9. Finish by sprinkling the warm kale chips with flaky sea salt and lemon zest. For added flavor, sprinkle with your favorite spices like smoked paprika or chili powder, if desired.
  10. Serve immediately for the best crunch, or store in an airtight container at room temperature for up to 2 days. Reheat briefly at 135°C (275°F) if you want to restore some crispness.

Notes

Ensure kale is thoroughly dried before baking for maximum crispness. Adding spices after baking preserves their aroma and flavor. Keep a close eye during the last few minutes of baking to prevent burning.