I have this friend, Elle, who is kind of my lifestyle guru.
She just knows how to DO things well.
Which is why I should have known that she would teach me how to make kale chips. Her methods are straightforward and must be followed to a “T.”
The result is nothing less than crack cocaine.
And all that you need to do is follow Elle’s commandments:
1. Thou shalt dry thy kale
Chips abhor moisture. No matter how great your oven is or how fresh your kale is, if the stuff isn’t dry, it ain’t gonna crisp. Elle carefully dries EACH leaf with a paper towel before she declares it good enough to bake.
2. Thou shalt not overlap thy leaves
Because she says that if even a little bit of the leaf is left unexposed to heat, it will stay limp and become mushy, ruining the entire chip. She says that the kale can be touching at the edges but not overlapping. You will have to do several rounds of baking since there’s a lot of shrinkage when they heat up.
3. Thou shalt drizzle, not pour, the olive oil.
Do that little hand back-and-forth hand shaky thing to get a few drops of oil on each leaf, then let it go. You don’t want to drown these puppies in oil.
4. Thou shalt salt well
Kale loves salt and needs it. Salt those suckers, and add some cayenne pepper if you feel frisky.
5. Thou shalt bake at 350 F until they are almost black and smell delicious
About 20-30 minutes should do it.
6. Thou shalt eat like potato chips that break easily
Because these break all over the place and unless you have a dog to eat the crumbs, you’re going to want to take care.
7. Thou shalt not save thy leftovers
Kale chips are salty and delicious when hot and soggy and sad when not.
8. Thou shalt make extras for me
Okay, I added that last part.