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, 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, 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 the 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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