My seven-year-old, Calla, has fallen in love with kale chips. Thus, we’ve been whipping them up several times a week. They are so healthy, so easy, and certainly an easy recipe to make with little ones – this makes it a staple in our house. A little olive oil, a splash of Bragg’s Liquid Aminos (my friend Kristy’s secret ingredient) and a dash of sea salt is all you need to make the best kale chips recipe.
These are so tasty, a batch doesn’t last long after it comes out of the oven. Read more for the best kale chips recipe…
Best Kale Chips Recipe
1 bunch of kale
1 T olive oil
1 t Bragg’s Liquid Aminos (optional)
dash of sea salt
- Preheat oven to 275 degrees.
- Wash and dry kale completely. It’s very important the kale is dry, otherwise it doesn’t crisp up.
- Trim off ribs on kale, then tear up kale in 2 in pieces. Put in a bowl.
- I like to pour the 1 tablespoon of olive oil on my palms, then massage the oil into the kale leaves this way. I get better distribution of oil if I have it on my hands. Then toss in the 1 teaspoon Braggs, which is optional, but tasty. And toss a dash of sea salt over the leaves.
- Place the kales leaves in a single layer on parchment paper on your cookie sheet.
- Bake for 10 minutes, then turn your pan and bake another 10 minutes until crispy.
- Let cool a few minutes, then they are ready to eat!