Salted kale chips make a healthy and satisfying alternative to potato chips. I was introduced to kale chips at a water stop during “America’s Most Beautiful Bike Ride” in Lake Tahoe this year. I was near the end of my 72 mile ride and craving salt. A wonderful volunteer kindly shared his dehydrated salted kale chips. They were so good I went back for 3 more helpings! So I attempted to make them at home. I didn’t have a dehydrator so I tried crisping the kale up in the oven. I ended up with these delicate and crispy treats! I have a cramping issue so I am trying to take in a little more salt prior to my races or longer rides.
For more nutritional information on kale, check out this article:
- 1 head of Kale (I used Dinosaur Kale in the photo)
- 1 tablespoon olive oil
- Kosher/sea salt
Preheat oven to 250F.
Separate kale leaves, rinse and dry thoroughly with a paper towel. I recommend you leave the kale spread out in a single layer on paper towels to air dry even after you pat it dry. Remove the ribs and cut the kale leaves into thirds. The leaves will shrink when baked. Toss in enough olive oil to lightly coat the leaves, about one tablespoon. Use your hands to gently massage the oil onto the leaves. Sprinkled with salt. Place in single layer on a baking sheet and bake for about 15 minutes in the oven at 250F. Using your fingers, gently flip over the leaves and continue to bake for another 15 minutes. It shouldn’t be too hot to handle and you will be rewarded for the gentle loving touch with delicate, crispy kale.
Store in an airtight container to retain the crispness, however you won’t need to store them for long. They are a salty addiction and will be gobbled up quickly.