Name: Kale Chips
Total time: 1 h
Ingredients: 12 ounces Lacinato kale , stemmed and torn into 3-inch pieces; 1 tablespoon extra-virgin olive oil; 1/2 teaspoon kosher salt

Why This Recipe Works

Kale chips should boast a crisp texture and great earthy flavor, but often they just don't stay crispy. We found there were three key steps to getting kale chips with the perfect crisp texture. First, we lengthened the cooking time and lowered the oven temperature to mimic the effects of a dehydrator. Next, we baked the leaves on a wire rack to allow the oven air to circulate above and beneath the kale leaves. Finally, we made sure that we started with completely dry leaves—we spun them dry using a salad spinner, then blotted them between two dish towels to make sure no water was left clinging. Tossed with olive oil and seasoned lightly with crunchy kosher salt, these ultracrispy kale chips were a supersatisfying snack.

Before You Begin

We prefer to use Lacinato (Tuscan) kale in this recipe, but curly-leaf kale can be substituted; chips made with curly leaf kale will taste a bit chewy at the edges and won't hold as well. We prefer the larger crystal size of kosher salt here; if using table salt, reduce the amount of salt by half.

Instructions

Adjust oven racks to upper-middle and lower-middle positions and heat oven to 200 degrees. Set wire racks in 2 rimmed baking sheets. Dry kale thoroughly between dish towels, transfer to large bowl, and toss with oil and salt.

Arrange kale on prepared racks, making sure leaves overlap as little as possible. Bake kale until very crisp, 45 to 60 minutes, switching and rotating sheets halfway through baking. Let chips cool for several minutes before serving. (Kale chips can be stored in paper towel–lined airtight container for up to 24 hours.)