Baked Kale Chips

Instructions

1. 1

   Preheat your Oven to 300°F. Line two large Baking Sheet with Parchment Paper.

2. 2

   Wash the Curly Kale thoroughly, then dry it completely — this is the most important step. Use a Salad Spinner, then spread the leaves on a clean kitchen towel and pat dry. Any remaining moisture will steam the Curly Kale instead of crisping it.

3. 3

   Remove the tough center stems by folding each leaf in half and stripping the stem away, or simply cut along either side of the stem with a Knife. Tear the leaves into roughly 2–3 inch pieces — they will shrink significantly in the Oven.

4. 4

   Place the dry Curly Kale pieces in a large Mixing Bowl. Drizzle the Olive Oil over the Curly Kale, then use your hands to massage the Olive Oil into every leaf until each piece is lightly and evenly coated. You want a thin, even coat — not pooling Olive Oil.

5. 5

   Sprinkle with Sea Salt and Garlic Powder (if using). Toss to distribute the seasoning evenly.

6. 6

   Spread the Curly Kale in a single layer across the two prepared Baking Sheet. Do not overlap the pieces — crowding is the number one cause of soggy chips. Use both racks of your Oven if needed.

7. 7

   Bake at 300°F for 10 minutes, then rotate the pans (swap top and bottom racks and turn each pan 180°). Continue baking for another 6–8 minutes, until the chips are completely crisp and dry but not browned. Watch them closely in the last few minutes — they go from perfect to burnt quickly.

8. 8

   Remove from the Oven and let the chips cool on the pans for 2–3 minutes — they will crisp up even further as they cool. Taste and add a touch more Sea Salt if needed. Serve immediately for maximum crunch.