I know you still don’t believe me, but chances are your family will like these! Just remember to be patient with them and check on them often so they don’t burn.
1 bunch kale (Lacinato or Dinosaur Kale is my favorite)
1 Tbs olive oil
¼ tsp fine sea salt
You can also add toppings like parmesan cheese, nutritional yeast, garlic powder, etc.
Directions:
Preheat oven to 300 degrees. Line 1 or 2 baking sheets with parchment paper
Wash kale and spin or pat dry. Cut away the center spine of each leaf and discard the spine (unless you want to save them for juicing or finely chopping to add to some other recipe). Cut or rip the leaves into pieces approximately 3-4 inches by 3-4 inches.
Place kale, oil and salt in a large bowl and toss. Making sure to cover each kale piece thoroughly.
Arrange the pieces in a single layer on the baking sheets and then bake until crisp, about 25 minutes. Check kale every 10 minutes or so and turn them over every so often so they don’t burn.
The kale chips will stay crisp and fresh for up to 1 week stored in a sealed container or bag.
Note: These are really fun and easy to make even without a recipe. Just toss kale with oil put them on the pan and sprinkle with whatever you think would taste good. Start with just salt and then have fun! You can even make them sweet by adding a bit of maple syrup when you toss them in the oil.
And remember…Like all leafy greens, Kale shrivels when it is cooked so it may look like a lot when you put it in the oven, but not when it comes out. To be safe, make 2 bunches so you can have leftovers.