Crisp Kale Chips With Chile and Lime

5.0(853)

Easy, addictive and loaded with bright flavors, this is your new favorite way to prepare kale. Buy more kale than you think you need; these go fast.

by Melissa Clark·published 2011-10-14

Easy, Quick, Appetizer, Side Dish

Servings

(6–8)

Total time

20 min

Calories / serving

90 kcal

Ingredients (6)

serves

20 cups kale from 1-2 bunches (torn into bite-size pieces, washed and thoroughly driedkale
1/4 cup extra virgin olive oilextra-virgin-olive-oil
3/4 teaspoon kosher saltsalt
Finely grated zest of 2 limeslime
Flaky sea salt, or to taste
Mild chile powder

Instructions (3 steps)

01Heat the oven to 350 degrees. Make sure the kale is dry; if it is not, it will steam rather than crisp in the oven.
02In a large bowl, toss kale pieces with olive oil and kosher salt; you may need to do this in 2 batches. Massage the oil onto each kale piece until the oil is evenly distributed and the kale glistens. Spread the kale out on 2 17-by-12-inch jellyroll pans (or do this in batches). Bake the kale chips until the leaves look crisp and crumble, about 12-16 minutes. If they are not ready, bake for another 2 to 4 minutes.
03Remove from the oven and cool to room temperature. Sprinkle with the lime zest, sea salt and chile powder to taste.

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Rich recipe — supports nutrition-aware planning.