Kale chips sound intimidating, especially if you don’t eat kale much anyway. They’re quite tasty though, and very versatile as far as the flavors you can make. They are packed with Vitamins A and C and significantly fewer calories, but still provide that crunch of a potato chip.
Homemade Kale Chips
one bunch of kale
salt and pepper
Preheat oven to 350. Cut out tough center rib of each leaf. Rinse and dry. Tear into bite size (and same size) pieces
Lay kale in single layer on baking sheet (I had to use two)
Drizzle lightly with olive oil. Sprinkle with salt and pepper. Bake for approximately 15 minutes, or until the edges are just beginning to brown. Enjoy!
A Few Things to Note
*If you have different size pieces they may bake unevenly. So unless you want to take smaller pieces out and allow larger pieces to cook longer, try to get the kale pieces about the same size when tearing.
*Try some different flavors, adding the dairy-free cheese sauce found in this recipe would be really good!
*Baking the chips too long will result in really, really bad tasting kale! Take it from me, I stress a slight browning of the edges indicates perfect chips.