Garlic Kale Chips

I’m cheating on sugar.

Don’t tell. I think sugar’s feelings would be hurt. Along with flour and butter. They’d probably be pretty upset, too.

Green things usually don’t do it for me. Sometimes I get on a salad kick–but they’ve always got to be followed up with cookies or brownies or scones or something. My sweet tooth is very demanding.

That is, unless there’s garlic involved. Then the scales are slightly tilted in healthy stuff’s favor.

These kale chips are super crispy, thin, a little salty, and garlicky. They’re not at all like eating potato chips, but somehow you still don’t realize you’re eating something that’s actually healthy. (It’s true. This “dark, leafy green” is in fact a superfood. Gwyneth says so.) … (Did I just seriously embarrass myself by admitting I read GOOP? Oops.)

If you are feeling guilty about all the brown sugar and cinnamon and butter I’ve been feeding you lately, make yourself some kale chips. And feel happy.

Garlic Kale Chips
Adapted from Joy the Baker
Makes about 2ish cups of chips

1 large bunch organic kale
1 tablespoon plus 1 teaspoon olive oil
1 big fat clove garlic, minced
About 1/2 tsp coarse French grey sea salt (to taste)

Preheat oven to 275 degrees F. Measure out olive oil into a small prep bowl and stir garlic in. Set aside to infuse.

Tear off the leaves from the stem of the kale (the stem won’t bake well if you leave it in). Clean and dry the torn leaves.

Spread kale onto one large baking sheet, keeping them in a single layer as much as possible. Sprinkle with garlic olive oil and toss with your hands, coating the leaves. Sprinkle with salt.

Bake for 15 minutes, then remove and toss with tongs. Return to oven and bake for 15 more minutes. After those 30 total minutes, turn off the oven and leave the almost-chips in for about 30-45 min to dry while the oven cools.

When finished, the leaves should be crisp and fragrant. Store in an airtight bag for up to 5 days.

Print PDF