Crispy Kale Chips

Ingredients

Instructions

1. 1

   PREHEAT OVEN: Set oven to 275°F (135°C). The low temperature is key for crispy chips.

2. 2

   PREP THE KALE: Strip kale leaves from the thick center stems and discard stems. Tear leaves into 2-inch pieces, about the size of a playing card. Wash in cold water and shake off excess.

3. 3

   DRY THOROUGHLY: This is critical for crispiness. Use a salad spinner if you have one, then spread leaves on clean kitchen towels and pat dry. The leaves should feel completely dry with no visible water droplets.

4. 4

   MASSAGE WITH OIL: Place dried kale in a large bowl. Drizzle with olive oil and massage with your hands for 1-2 minutes, rubbing the oil into each piece until all leaves are evenly coated and slightly darker green.

5. 5

   ARRANGE ON PANS: Spread kale in a single layer on baking sheets with space between pieces. They should not overlap or touch. You may need 2 baking sheets.

6. 6

   BAKE UNTIL CRISP: Bake 20-25 minutes, checking at 20 minutes. The chips are done when they feel dry and crisp to the touch. Test one - it should shatter, not bend. Edges should look slightly translucent but not brown or burnt.

7. 7

   SEASON AND COOL: Remove from oven. While still warm, sprinkle with nutritional yeast, garlic powder, and salt. Gently toss to coat. Let cool 5 minutes - they will crisp up more as they cool.