How To Make Lemon Kale Chips
Healthy baked lemon kale chips, step-by-step
Making kale chips is simple, but it's important to keep in mind a few simples rules and you'll be bound for success: De-stem the kale. Season the kale (very well) with salt and pepper. This is key. It is very important to add a generous amount of salt and pepper before the kale cooks. Doing so will ensure a crisp, salty treat instead of what you might imagine kale chips to taste like. For an extra zing, squeeze on half a lemon before baking, and a little more after the kale cools.
We made these baked kale chips at a recent FR Test Kitchen and could not get enough of them. Suddenly, no one cared for the steak (well, maybe a little), and all eyes were on the kale. No need to lecture you on the health benefits of kale since you probably already know. Trust us, this will be a new favorite snack — and not just because it's healthy.
Here's what you'll need:
- 2 bunches kale
- 1/2 lemon
- 1/4 cup olive oil
- Coarse salt
- Freshly ground black pepper
- 2 baking sheets
- sharp knife
Preheat the oven to 375 F. De-stem the kale leaves by folding each leaf in half and running a sharp knife along the stem. Pull out the stem by hand.
Throw the leaves into a bowl and add 1/4 cup of good-quality olive oil. Mix well with your hands to ensure even distribution.
Spread the pieces on a baking sheet without letting the leaves overlap or they won't crisp up.
Bake the kale for 10 minutes on 375 degrees F. Check frequently to see if the pieces are becoming crispy and golden (it also can go from golden brown to charred and bitter very quickly!). Some pieces may need to be turned over. Turn off the oven and leave the trays in for another 2 to 5 minutes to finish the drying process.
Once you remove the trays from the oven, squeeze a little extra lemon over them and serve.
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