Kale is a superfood powerhouse, rich in chlorophyll, calcium, iron and vitamin A. New to kale? You’ll love this green version of a potato chip. It’s mild in flavor, crunchy and delicious. Most kids even enjoy them (the true test!).
INGREDIENTS
1 bunch of curly kale
1 tbsp extra virgin olive oil
sea salt, to taste
DIRECTIONS
Preheat oven to 300 degrees. Line a cookie sheet with parchment paper.
Wash greens and allow them time to dry completely. Dry greens are really important if you want your chips to be crispy.
Remove the kale from the stalk, keeping the greens in large pieces. Put some oil in a small bowl and using your hands, very lightly coat the kale leaves with the oil. Use only enough oil that your chips are lightly coated. Anymore, and they’ll be soggy.
Place the chopped kale on the baking sheet. Season with salt to taste.
Cook in the oven until kale starts to turn crispy, then flip and crisp the other side. Kale will turn slightly brown, but be careful of burning. It can happen quickly.
Cooking time is approximately 20 minutes, but will vary from oven to oven. Your kale chips are ready when they crisp.
