(serving size: 1 cup)
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
1 medium bunch kale
Salty, crispy, addicting ... making your own kale chips couldn't be easier.
Preheat oven to 300 degrees Fahrenheit.
Wash kale leaves and dry very well.
Using a paring knife or kitchen scissors, trim out the ribs and discard. Cut the remaining kale into approximately two-inch pieces.
Place kale in a large bowl and toss gently but thoroughly, making sure that every last bit of kale leave is coated with olive oil.
Line a large baking sheet with parchment paper or a silicone baking mat. Lay kale in a single layer on the baking sheet and sprinkle with salt. (If you have more kale than baking sheet, you may need to cook them in batches).
Bake for 8 - 12 minutes, just until crisp. Start checking at 8 minutes - don't overcook or they'll burn! I find that Lacinato kale cooks faster than curly kale.
Remove from oven and let cool for a minute or two, then serve.
You can make a chip out of any substantial leafy green. Mustard greens, broccoli leaves, the outer leaves of Brussels sprouts, turnip greens, collard greens and of course all varieties of kale. Try the mixture of Beet Greens and Kohlrabi Greens. Don't throw out the greens!!!