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  • Molly Bergseid

CRISPY KALE CHIPS

Updated: May 31

Prior to being diagnosed with an autoimmune disease, I probably tried kale less than five times. And I certainly never cooked with it. But once I started doing the Autoimmune Protocol diet and learned how nutrient dense it is, it became a stable in my diet. Nowadays, we (the two of us!) go though at least 4 bunches of kale a week. What’s that? You don’t like kale??? Yes you do.. you just aren’t cooking it right :)

My recipe for Crispy Kale Chips is really nothing special - kale, olive oil, salt - but getting them crispy is the trick. And once you nail that, you will sit down and eat an entire bunch of kale to yourself, wishing you had more!

Like I said before, kale is super nutrient dense. It’s really high in Vitamin K (think bone health and blood clotting), Vitamin A (supports cell growth, immune function, vision), and Vitamin C (antioxidant that triggers collagen production, which supports healthy joints, bones, skin, hair, nails). And offers some good minerals as well. All in all, you should eat it.

The trick to getting kale chips perfectly crispy is three-fold: (1) use plenty of oil (why are people so afraid of cooking with fat?!), (2) don’t overcrowd the baking sheet, and (3) cook them in the oven on low heat as opposed to pan-frying them.


If you follow these three steps, you will start loving kale, I promise!


Here is my super easy recipe for Crispy Kale Chips.

Crispy Kale Chips

By Molly Bergseid

Ingredients:

1 bunch kale, spine removed and lightly chopped

3-4 tbs olive oil or avocado oil

Salt to taste


Instructions:

Preheat the oven to 275 degrees.

In a large mixing bowl, toss the kale with the oil until generously coated.

Pour the kale onto a baking sheet and spread the pieces evenly. It’s really important to not overcrowd the pan, otherwise they will steam and they won’t get crispy. If you want to double the recipe, I recommend making two separate batches.

Bake the kale for 10-12 minutes, keeping your eye on them the entire time. There will be a point where they are still vibrant green and crispy. This is when you want to take them out of the oven. A minute longer and they will burn.

Take them out of the oven and sprinkle with salt. It’s best to wait until they are out of the oven because it’s easy to over-salt them when they are raw as they are 3X the size.

Diets:

Paleo, AIP, Whole30, Wahls Protocol

Hope you like!


xoxo,

Molly



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