It’s so easy to make kale chips! These chips are seasoned to perfection and come out impossibly crispy. Watch out: they disappear fast!Ever made kale chips? Now’s the time to try. This irresistibly salty and crunchy snack makes crispy kale taste like the best invention since sliced bread. The only problem is: they disappear fast! Alex and I like to make up a pan of kale chips as a fun DIY: then we end up devouring them in minutes. Which is all well and good, because these babies are best eaten within a few hours of making them. This healthy snack is perfect for any occasion. Want an afternoon pick-me-up? Need a late night Netflix snack? Kale chips.How to make kale chipsKale chips are very easy to make: you just need to know a few tips to make them come out perfectly. There are lots of ways to make them; here’s what Alex and I like to do for ours:Use Tuscan kale. Alex and I prefer Tuscan kale to curly kale: the flavor is milder and it’s a little sturdier for chips. See below.Wash and thoroughly dry the kale. You’ll want the kale ultra dry so that the oil sticks to it.Tear the kale into “chip” sized bites. Remove the stems, since these get tough and stringy in the oven.Season to perfection. You’ll mix with olive oil, then add salt and onion powder (see below).Bake at 275 for 30 minutes. Place the chips in a single layer on a parchment-lined baking sheet. Bake at low heat for 30 minutes: you’ll be surprised at how crispy they become!The best kale for chips? Tuscan kale.After testing with both, we’ve found the best kale for kale chips is Tuscan kale. What is it? Tuscan kale is an Italian variety of kale with dark green leaves and a mild, almost sweet flavor. It’s also labeled as La
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