To make baked kale chips, gather 1 bunch of kale leaves, 2 tablespoons of quality olive oil, the zest of 1 lemon and some salt. Distribute the kale between two baking sheets, oil and season it with the salt, and cook for approximately 12 to 15 minutes at 350 degrees Fahrenheit before adding the zest.
When preparing the kale, tear the bunch down into smaller pieces, ensuring that the stems are removed. The stems are undesirably chewy, and can be removed simply by grabbing the base of the stem and pushing outwardly against the leaves. Additionally, wash and dry the kale before cooking to remove unwanted dirt. Thorough drying is especially important, as excess water ends up steaming the chips in the oven, making it soggy.
If desiring a substitute for olive oil, coconut oil also works, but be leery of adding too much of either. Best results occur when you rub a moderate amount of oil into each torn leaf, a technique that also helps the seasoning adhere to the kale. It is not necessary to flip over the kale leaves halfway through cooking, but it is advised to rotate the position of the trays. After the cooking time elapses, allow the kale chips to sit a further three minutes to cool. As with cookies, this extra patience allows the product to crisp up even further.