Kale Chips
How do you make crispy baked kale chips?
To make crispy kale chips, preheat the oven to 160°C. Wash and dry the leaves very well, removing the fibrous stems. Massage the kale with olive oil, salt and paprika until coated. Arrange the leaves in a single layer on baking trays and bake for 15 to 20 minutes until crispy and green, avoiding burning.
Kale chips are a healthy, crunchy alternative to traditional potato chips, made with dehydrated and seasoned Tuscan kale leaves. This superfood turns into an irresistible snack that combines flavor, texture and exceptional nutritional benefits.
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Servings: Serves 4
Ingredients
- 350 g kale (Tuscan kale)
- 3 tablespoons extra virgin olive oil
- Pinch of salt
- 2 teaspoons sweet or smoked paprika
Instructions
Preheat the oven to 160°C (320°F). Wash the kale leaves.
Dry them well.
Cut off the fibrous stems, leaving only the leaves. Massage each leaf with the oil.
Place them in a large bowl and sprinkle with the salt and paprika. Continue massaging so that all the leaves are well seasoned.
Place the kale leaves on two baking trays, making sure they are not stacked on top of each other but side by side so they dry well.
Bake for 15-20 minutes until they look crispy but still green; they must not darken, otherwise their flavor and properties change. Note: We can cut them into small pieces before baking if desired, so they are easier to enjoy.
Enjoy your meal!
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- 350 g kale (Tuscan kale)
- 3 tablespoons extra virgin olive oil
- Pinch of salt
- 2 teaspoons sweet or smoked paprika