They're one of the healthiest snacks you can eat, but turning tough, bitter kale leaves into a light, crunchy treat is not just a matter of chopping up the greens and baking them. First, says Earthbound Farm
executive chef Sarah LaCasse, start with washed, meticulously dried kale (any water and the chips will be soggy). Toss them with oil and some sort of seasoning, whether salt, chili powder, truffle salt or za'atar
(a Middle Eastern spice blend). Limit the flavor add-ins to dry spices or seeds, though, since adding liquids, such as vinegar or citrus juice, will prevent the kale from getting crispy. Keep the oven temperature low; LaCasse likes it at about 300 degrees; you can go higher, but watch the kale closely, as the leaves can burn quickly when exposed to high heat. Another tip is to line the baking sheet with parchment paper, because metal baking sheets, and even aluminum foil, conduct heat too quickly and can also burn the kale. One last thing: Eat kale chips almost immediately after baking, as they tend not to keep crisp overnight.
Get the recipe: Kale Chips