- Heat up the griddle. I think I set the heat to about 350 degrees.
- Wash the kale and remove any hard stems. Keep the pieces of kale as large as possible.
- Coat the kale with olive oil. For this, I have a special Pampered Chef device: a Kitchen Spritzer. I also put a little olive oil on the griddle to keep the kale from sticking.
- Lightly salt the kale--I use sea salt.
- Place kale on the griddle in one layer. Overcrowding will steam the kale rather than crisp it.
- Keep an eye on the kale. When they start to dry and change color, turn them over. After I turn them all over, I usually turn off the griddle. This way I don't accidentally overcook the chips (aka burn them!).
After they are good and crispy, you should be able to pick up a piece and it should maintain it's shape. Put on a plate to serve. Serve immediately--I can't imagine that they would store very well.
Sometimes I use this recipe to create a kale chip bed for serving steak or chicken.