Experience the irresistible crunch of Tuscan Herb Kale Chips. These are a delectable vegetarian snack that’s as easy to make as it is delicious. This recipe transforms humble kale leaves into crispy, savory delights with the help of Primo’s exquisite Tuscan Herb Olive Oil and a sprinkle of flaky sea salt.
Begin with fresh kale leaves, and carefully remove each rib. Ccall us weird but we find the process of removing the ribs from kale leaves very satisfying. After a gentle massage with the fragrant Tuscan Herb Olive Oil, the kale is trimmed into strips, ready to be transformed into crispy chips. Remember that the strips are going to seem about 3 times too big to be chip sized. Your kale chips will shrivel up significantly while baking so you don’t want to make them too small.
Keep a close eye on your kale chips as they bake in the oven. They can go from perfectly crispy to perfectly burnt pretty quickly if you don’t watch those last 5 minutes carefully. Your kitchen will fill with the tantalizing aroma of herbs and olive oil, promising a snack that’s both wholesome and indulgent. After just 20 minutes, you’ll have a golden brown and irresistibly crispy snack. Each chip is a testament to the magic of simple ingredients and expertly crafted olive oil.
With a sprinkle of flaky sea salt, these kale chips are ready to be devoured. Whether enjoyed as a guilt-free snack or served alongside your favorite dips and spreads, they’re sure to be a hit with friends and family alike.
So gather your ingredients, preheat your oven, and prepare to delight your taste buds. The savory goodness of Tuscan Herb Kale Chips is yours for the snacking. It’s a snack worth savoring, one crispy bite at a time.
Tuscan Herb Kale Chips
Ingredients
- 1 bunch of kale
- 2 tbsp Primo's Tuscan Herb Olive Oil
- Flaky sea salt, to taste
Instructions
- Preheat your oven to 300°F (150°C) and line a baking sheet with parchment paper.
- Thoroughly wash the kale leaves under cold water and pat them dry with a clean kitchen towel or paper towels. Remove the tough ribs from the kale leaves and discard them.
- Tear the kale leaves into bite-sized pieces and place them in a large bowl.
- Drizzle the Tuscan Herb Olive Oil over the kale leaves. Using your hands, gently massage the oil into the leaves, ensuring that they are evenly coated.
- Sprinkle the kale leaves with flaky sea salt, adjusting the amount to your taste preferences.
- Arrange the kale leaves in a single layer on the prepared baking sheet, making sure they are not overlapping.
- Place the baking sheet in the preheated oven and bake the kale chips for about 20 minutes, or until they are crispy and just starting to turn golden brown. Keep an eye on them towards the end of the cooking time to prevent burning.
- Once the kale chips are done, remove them from the oven and allow them to cool slightly before serving.
- Transfer the kale chips to a serving bowl or plate and enjoy them immediately as a crunchy and flavorful snack or appetizer.
**Special Tips and Variations:**
- Experiment with different flavored olive oils for unique variations of kale chips. Primo's Black Pepper Olive Oil could add a spicy kick, while their Sea Salt Olive Oil could enhance the saltiness.
- Feel free to sprinkle the kale chips with other seasonings or spices, such as garlic powder, onion powder, or smoked paprika, for added flavor.
- If using an air fryer, preheat it to 300°F (150°C) and cook the kale chips in batches for about 10-12 minutes each, shaking the basket halfway through the cooking time.
