1 head of kale
1 tablespoon olive oil
1/4 teaspoon sea salt
1/4 teaspoon Cajun spice
1. Preheat the oven to 350 degrees Fahrenheit.
2. Rip or cut the kale from the stalks (I hold the stalk in one hand and rip up the side with the other) and continue tearing the pieces apart until they’re medium-sized, about 2 inches by 2 inches in size. Of course these are pieces of floppy greens, so don’t worry about getting it perfect, this is just to give you an idea of the best size for turning out crisp, delicious kale chips.
3. Place all of the kale pieces into a large bowl. Drizzle the olive oil over top of the kale. Lightly sprinkle with salt and pepper, as well as the Cajun spice, then mix the kale around with your hands so all of the pieces are coated. In place of the Cajun, you could use some dill, a splash of vinegar, or any other flavour you think you’d prefer, or just stick with your basic salt and pepper and they’ll still be delicious. If you do use vinegar or any other liquid on your kale chips, it’s best to do after they’re done cooking, to avoid ending up with soggy chips.
4. Place the kale pieces onto a baking sheet, a large enough baking sheet that there’s room for only one layer of kale, so the pieces aren’t layered on top of each other. Keep in mind – the kale shrinks down a lot so don’t be worried if it looks like you have enough kale to serve the neighbours too when you’re preparing it.
5. Bake the kale chips for 9 minutes (even just 1 minute makes a huge difference with kale chips, because the pieces wilt down and become very thin, and you don’t want them too soft or burning on you). Flipping them around about halfway through helps ensure all the pieces get cooked nice and evenly.