Easy Ranch Kale Chips (Step by Step)
Okay so, I am straight up addicted to kale chips right now. We’ve been making them with olive oil and salt, or garlic, or crushed red pepper, but last night I tried them with ranch seasoning and it’s amazing.
My Husband is addicted too. Yesterday he said this: “Oh .. you are making kale chips? Yum! Sweet.”
Whaaaat? Can you believe that?
Even crazier … his little brother and sister, ages 9 and 12, they liked them too… incredible.
For some reason I was slightly intimidated to try these my first time so I thought I’d break it down for you in easy to follow steps:
1. Buy a bunch of kale, look for the larger leaves. Remove the ribs of the kale (the thick stems in the center of the leaf). Throw them out and save the leaves. I only ever make about half of the bunch because that is all that will fit on my baking sheet.
2. Preheat your oven to 275 degrees and then in a large bowl toss the leaves with 3 or 4 tablespoons of extra virgin olive oil. You want each leaf to be glistening. Get in there with your hands to really coat them.
3. Spread the olive oil coated leaves out on a cookie sheet and sprinkle your ranch seasoning packet on top. Only use about (if even) half of the packet. A little bit of this stuff goes a long way.
4. Bake at 275 degrees for about 20-25 minutes. Take them out at 20 minutes and check, removing the leaves that are crispy and done. They should be browish tinted and not soggy at all. You should be able to hold them and have the leaves stand upright like in the photo before.
Typically the chips on the center of the sheet need to go back in for 5 more minutes or so. I spread them out to the outsides of the cookie sheet where they toast better.
Easy Ranch Kale Chips(Serves 2-3 as a snack)
1 Bunch Kale
1 Packet Hidden Valley Ranch Seasoning
3-4 Tablespoons Extra Virgin Olive Oil