Tossed in olive oil and baked, kale's sturdy leaves turn into crispy, light chips. I like how the warmth and mild sweetness of Chinese Five Spice accents the earthy greens, but you could use any favorite spice blend. Serve a tangle of these freshly baked kale chips with a frosty beer on a hot summer day.
Tip: If you use a spice blend that contains salt, bake the chips before adding additional salt to taste.
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: Serves 2 to 4.
- 8 oz kale (About 8 leaves)
- 1 tbsp extra virgin olive oil
- 1/2 tsp Chinese Five Spice or other favorite spice blend
- 1/8 tsp sea salt or coarse kosher salt (optional)
Preheat the oven to 300°F.
Wash the kale leaves and dry them well. Remove the tough center rib, and tear the leaves into 2- to 3-inch pieces.
Place the kale pieces on a large baking sheet, drizzle with the olive oil, and sprinkle with the Chinese Five Spice and salt, if using. Toss together with clean hands, until the kale is evenly coated with oil and spice. Spread the kale into a single layer, and place in the preheated oven.
Bake the kale for 10 to 15 minutes, or just until crisp. Allow to cool slightly. Enjoy!