Kale Chips

I had no idea that kale becomes the consistency of a chip when you roast it. Handy discovery! I made these very simply, but you can easily experiment with other spices and flavors. These nutritional winners taste great and even with the oil are still very low in calories. My kids loved them and asked for more.

  • 1 large bunch kale (I use Lacinato)
  • 1 tablespoon olive oil
  • 1/2 teaspoon sea salt

  • Preheat oven to 350 degrees F.
  • Wash and dry kale. With a sharp knife, remove the tough stem running along the middle. Cut leaves into bite size pieces, or just simply tear them with your hands. Place kale into a large bowl and drizzle with olive oil. If you don’t mind getting your hands oily, use clean hands to fully distribute and gently massage the oil into the kale. You may also toss it with tongs, but it distributes more evenly using your hands. I’ve done both ways and the hands win. Once the kale is sufficiently coated in oil, spread it out on a rimmed baking sheet in one layer. Sprinkle sea salt evenly over the top, then toss once again while on the baking sheet.
  • Place baking sheet on the middle rack of the oven and bake for roughly 12 to 14 minutes. You may want to check after 10 minutes or so to see that chips are starting to get crispy. Once all the moisture is gone and the largest pieces are crispy, remove them from the oven and serve immediately.

Preparation time: 15 minute(s)

Cooking time: 15 minute(s)

Number of servings (yield): 4

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