Baked Kale Chips Recipe

1. 1

   Heat the oven to 350 degrees F and arrange a rack in the middle.

2. 2

   Using a pastry brush, coat a baking sheet with a thin layer of olive oil; set aside.

3. 3

   Combine the salt, sugar, and togarashi in a small bowl; set aside.

4. 4

   Remove and discard the center ribs and stalks of the kale.

5. 5

   Tear the leaves into rough 3-inch pieces.

6. 6

   Wash the leaves and dry them thoroughly.

7. 7

   Place half of the leaves in a large bowl, drizzle with 1 1/2 teaspoons of the oil, and toss with your hands until the leaves are thoroughly coated.

8. 8

   Sprinkle with half of the togarashi mixture (about 3/4 teaspoon) and toss again with your hands until the leaves are thoroughly coated.

9. 9

   Place the leaves in a single, even layer on the prepared baking sheet.

10. 10

    Bake until the kale chips are crisp, about 8 to 10 minutes.

11. 11

    Remove from the oven, place the baking sheet on a wire rack, and let the chips cool for about 3 minutes.

12. 12

    Using your hands, carefully transfer the chips to a serving dish.

13. 13

    Repeat with the remaining kale, oil, and togarashi mixture.

14. 14

    Serve immediately, or store in an airtight container for up to 5 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.