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If you haven't tried kale chips before, this is your sign to give them a go! Crispy leaves accented with the rich smokiness of our Alderwood Smoked Sea Salt; just dress them and throw them in the oven. Trust us, it's okay to eat the whole batch!
Rated 5.0 stars by 2 users
Snack
American
2-6
5 minutes
10 minutes
If you haven't tried kale chips before, this is your sign to give them a go! Crispy leaves accented with the rich smokiness of our Alderwood Smoked Sea Salt; just dress them and throw them in the oven. Trust us, it's okay to eat the whole batch!
Author:Evoolution
6 Cups kale
1 Tsp. Alderwood Smoked Sea Salt
2 Tbsp. EVOO of choice
Wash and dry kale. Tear leaves off the stem and add to a large bowl.
Drizzle with half the oil and half the salt. Massage the kale, squeezing it in your hands and mixing. Add the rest of the oil and salt, continue massaging. The kale will darken and the texture will soften.
Spread the kale on a baking sheet and roast at 350F convection for 7-10 minutes. Toss halfway through, ensuring the kale is sprad out so it dries and crisps rather than steams.
Remove and let cool slightly before serving.
Try mixing up the type of sea salt to put your own twist on the recipe. You can even swap in a flavoured olive oil to really make it your own!
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