While kale chips have been all the rage lately, the key to making the chips extraordinary is in the olive oil. Originally in this recipe I used Smoked Chaabani Pepper Olive Oil which unfortunately our supplier has discontinued. Today when whipping up a batch of kale chips I reach for one of our specially infused spicy blend olive oils: Spicy Calabrian Pesto Olive Oil or Harissa Olive Oil. Other favorite options are to use our spiciest olive oil, Ā Baklouti. Whichever oil you choose these chips are guaranteed to be irresistible, healthy snacks.
Ingredients
- 1 bunch of fresh kale
- 1/4 cup Olive This! Spicy Calabrian Pesto Olive Oil,Ā Baklouti Olive Oil or Harissa Olive Oil, Smoked Chaabani Pepper Olive Oil
- Kosher salt, to taste, approximately 1 tablespoon
Directions
Preheat the oven to 275 degrees F. Remove the ribs from theĀ kale and cut into 1 1/2-inch pieces. This step is important as this will ensure you do not have tough kale chips.
Place the kale in a big bowl and drizzle with the olive oil and salt. Mix well to evenly coat the chips.
Lay on a baking sheet. While you can place it directly on a sheet pan, the secret to crisp kale chips is cooking them on a rack on your sheet pan. This allows air to be all around the chips, thus producing crispier chips. Bake until crisp, about 20 minutes. If you did not use a rack and placed them directly on the sheet pan turn them over half way through cooking. Serve as finger food.
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