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Baked kale chips are three ingredients and fifteen minutes, and the only thing separating good ones from sad soggy ones is how dry the kale is when it goes in the oven. Wash it, tear the leaves off the thick stems in big pieces, and then dry it properly — a salad spinner is worth it here. Drizzle with olive oil, sprinkle with sea salt, and bake at 350F for fifteen minutes until they are crisp enough to shatter.
Preheat oven to 350 F. Line a cookie sheet with parchment paper.
Wash kale and tear off large chunks from the thick stems. Wash kale and dry with a salad spinner.
Drizzle kale with olive oil and sprinkle with sea salt.
Bake for 15 minutes until kale chips are crispy
