By now most of us have probable attempted to make our own kale chips at home, and while my attempts have varied in terms of success (oh, the disappointment of burning those suckers..!), these lacinato kale chips are in my opinion much tastier!
I love the thick stem in the middle that gets this nice chewy consistency in contrast to the crispy leaves. If you haven’t tried roasting these leaves, I highly recommend trying it out, if you like kale chips you will love these I promise!
- 1 bunch Lacinato kale
- olive oil
- sea salt
- Preheat the oven at 225°/437F. Rinse the lacinato kale in water and tap them dry with a towel. Cut off the ends of the leaves.
- Place the leaves on a baking tray lined with parchment paper. Drizzle some oil over and massage the oil a little bit into the leaves to make sure the oil covers most of the surface of them.
- Sprinkle with sea salt and roast in the oven for about 20–25 minutes until they're crispy.