Baked Kale Chips #627Eats

Despite how many times I've made this recipe, it never fails that I forget the oven temp and bake time. It's actually comedic at this point, but maybe I can blame aging. Nevertheless, I always refer back to my Allrecipes account, which makes my life in the kitchen a million times easier when I'm using a recipe. Yes, I work for the brand. Yes, these opinions are authentically mine... and keeping it 100, it's the largest digital food brand in the world, so there's no need to fake the funk or draw in folks with inauthentic reviews.

My go-to Baked Kale Chips recipe has been made over 3k times, with over 1700 reviews! As the saying goes, there's no need to re-invent the wheel, so sometimes it's nice to hop on the site and find a recipe that's already been proven successful.

I've never tasted store bought kale chips, so I can't speak to how these would compare to what you can buy already made... but for me these are super easy to make and satisfy my craving for something crunchy (like a bag of chips).

Click Here for Recipe 

Recipe Tips:

1. I never have parchment paper in my house, but googled an alternative using foil rubbed down with butter. This is the way I do it each time and tend to go light on the butter... just enough to coat the foil.

2. If you don't have a salad spinner to dry your kale, do your best to make sure it's dry before throwing it in the oven. Having your kale as dry as possible to start is the key to getting crispy, not soggy kale chips.

3. If I use butter with salt, I go lighter on the sea salt and black pepper I top my kale with.

4. Don't drown your kale in olive oil -- this is another way you can end up with soggy kale chips. I think a light drizzle is just enough.



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Images via Allrecipes.com