31 Mar Kale Chips
Preheat the oven to 350°F.
Line two baking trays with parchment paper.
Remove the center rib and stems from each kale leaf and discard.
Tear or cut the leaves into bite-size pieces, about 2 to 3 inches wide.
Wash the kale and dry it very well – a salad spinner works well.
Place the kale in a large bowl.
Drizzle with the oil and sprinkle with the salt and gently massage the oil into the kale with your hands to distribute evenly.
Place the kale in a single layer on the baking sheets, and bake until crisp and the edges are slightly browned, 12 to 15 minutes.
Makes approximately 8 servings.
Store in airtight container for up to a week.
Ingredients
Directions
Preheat the oven to 350°F.
Line two baking trays with parchment paper.
Remove the center rib and stems from each kale leaf and discard.
Tear or cut the leaves into bite-size pieces, about 2 to 3 inches wide.
Wash the kale and dry it very well – a salad spinner works well.
Place the kale in a large bowl.
Drizzle with the oil and sprinkle with the salt and gently massage the oil into the kale with your hands to distribute evenly.
Place the kale in a single layer on the baking sheets, and bake until crisp and the edges are slightly browned, 12 to 15 minutes.
Makes approximately 8 servings.
Store in airtight container for up to a week.