the variety of kale does matter. Have you noticed that there are several different varieties of kale readily available at the grocery store? They all work, but the really curly leaves seem to work the best (I think because the air gets underneath them while they cook). The really flat leaves are the most challenging (they stick to the pan and seems to take longer to cook and not be soggy). If you buy your kale already torn up in a bag, you’ll have to sift through it to remove the pieces with stem attached (which don’t crisp up well). It’s also really important to make sure that your kale is completely dry before putting oil on it, otherwise the kale chips will stay soggy. And it’s important not to overcrowd your baking sheet. When in doubt, use two sheets.
8 loosely packed cups kale, torn into 1-1½“ pieces, tough stems removed
2 Tbsp extra virgin coconut oil, melted and still warm
¼ tsp salt, to taste
1. Preheat oven to 325F.
2. Wash and dry kale. Place in a plastic container or large bowl.
3. Poor warm oil over kale, close container lid, and shake to coat (alternatively, stir to coat in a bowl or give them a good massage with your hands directly on the baking sheet).
4. Spread out onto a large baking sheet. Sprinkle with salt (careful, it doesn’t take much).
5. Bake for 20-22 minutes, until crispy. Enjoy!
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