Ingredients
- 1 bunch kale (6-8oz), washed, thick ribs removed, torn into bite-sized pieces
- 2 tsp extra virgin olive oil
- 1/2 tsp sea salt
Instructions
Preheat the oven to 350º. Combine the kale, oil and salt in a mixing bowl and massage the oil and salt into the kale with your hands to coat evenly. Place the kale in a single layer on a baking sheet (you may need two) and bake for 15-18 minutes, until crispy. Serve warm or room temperature.
You can also make this recipe in a food dehydrator for “raw” kale chips. Dehydrate at 115º 6-8 hours or until crispy.
Notes
- Italian style kale chips: Add 1 pressed garlic clove (or use garlic salt instead of sea salt) + ½ tsp italian seasoning.
- Japanese style kale chips: Add a dash of toasted sesame seed oil + 1 pressed garlic clove (or use garlic salt instead of sea salt) + 1 pinch red pepper flakes.
