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KALE CHIPS

By Francis Lam, Features Editor at Gilt Taste  

Kale, curly or flat variety

Olive oil

Salt

Smoked paprika or other spices.

Preheat oven to 275 degrees. Wash kale leaves well and allow to dry. Remove leaves from stems by holding the thick stem between two fingers and strip the leaf from the stem. If the stem is thick through the middle of the leaf, it’s better to strip it so the leaf comes apart in two pieces. Toss the leaves in a little oil, rubbing the oil onto each leaf gently with your fingers. Season lightly with salt (as the leaves dehydrate, they will shrink, so they will come out saltier than when they went in the oven). Lay leaves flat on a baking sheet; don’t overlap. Bake until they are dried, crisp and crackly with no chewiness left (about 25 minutes). Once done, you can sprinkle them with spices like smoked paprika.

Store in an air tight container.

Disclaimer: All our recipes were originally designed for much larger batch size. This recipe has been reduced – but not tested at this scale. Please adjust as to your taste and portion size.

 

© 1989-2011 This recipe is property of Quaintance-Weaver, Inc. Unauthorized commercial use is forbidden.