Total Time: 25 mins
Servings: 4 (serving size is about 2 cups each)
To make ahead: Store in an airtight container at room temperature for up to two days.
1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
- Position racks in upper third and center of oven; preheat to 400°F.
- If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches - do not overcrowd the pans.)
- Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)