Kale chips recipe

A nutritious alternative to potato chips, kale chips have recently become all the rage. But store-bought versions are often deep fried and loaded with salt, and homemade ones never turn out crispy enough. We wanted a light-as-air, earthy kale chip that remained crispy. We discovered three keys to getting kale chips to the perfect texture. First, we lengthened the cooking time and lowered the oven temperature to mimic the effects of a dehydrator. Next, we baked the kale on wire racks to allow the oven air to circulate above and beneath the leaves. Finally, we started with completely dry leaves we 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 ultracrisp kale chips were a supersatisfying snack. 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 keep as well. We prefer the larger crystal size of kosher salt here; if using table salt, reduce the amount by half.