I tried making kale chips twice before and they did not turn out at all. I think the key is to really make sure the kale is dry. After I washed the kale, I put it in a zip lock bag with paper towels over night. Wegmans sells cleaned and cut kale in a bag. Below is the recipe; I tried the garlic ones this time. You won't need potato chips after trying these!
Clean Eating Kale Chips
- 1 cup kale (approximate)
- 1 teaspoon olive oil (approximation of what comes out of the oil sprayer)
- 1/2 teaspoon garlic powder (optional)
- 1 tablespoon cider vinegar (optional)
- Preheat oven to 375. Line cookie sheets with parchment paper.
- Wash and dry your kale.
- Using an oil sprayer, spray the kale with a light mist of oil. If you don’t have an oil sprayer, simply drizzle it on as evenly as possible.
- The above two steps will give you the basic kale chips. If that’s what you want, put them in the oven now for about 15-20 minutes. But keep a close eye on them so they don’t burn. They go from perfect to charcoal very quickly.
- If you want flavor, either sprinkle on garlic (after spraying the oil), or sprinkle on vinegar (for a “salt and vinegar” chip flavor). Then place in the oven as directed in step 3.