We are big on snack foods at SAHM, but when they first became popular we just weren’t sure about Baked Kale Chips. But, since we’ve had the opportunity to try them properly, we realise that we’ll have to retract that.
These chips are so good.
They’re just as moorish as potato chips, but without the guilty junk food hangover. The key with them is to arrange them on the tray in the right way, watch them carefully in the oven, and to rotate during cooking. If you get that sorted, they’re super delicious and healthy!
Please Note Nutritional information is provided as a guide only and may not be accurate.
- Preheat oven to 175 degrees. Line a baking tray with baking paper.
- Using a knife or some kitchen shears, remove the leaves from the thick stem of the kale. Tear into bite-sized pieces. Wash and dry the kale well using a salad spinner.
- Spray the kale with olive oil, ensuring a good coverage. Then sprinkle with garlic salt.
- Arrange the kale on the baking sheet, trying as much as possible to have the kale like upside-down Vs on the tray, with the curly side of the leaf down.
- Bake for 10-15 minutes, rotating halfway, until the edges of the leaves are brown but not burnt. You’ll need to keep a close eye on them, as there’s a fine line there.