Ingredients
- 1 bunch of Kale
- 2 tbsp olive oil
- sea salt to season
Directions
Preheat oven to 175 degrees.
Separate the leafy portion from the spine. Simply do this by grabbing the middle spine at the thickest end with one hand and sliding the leaves down with the other hand off the spine. Then tear the leafy part into bite size pieces and dispose of spine. Wash and then dry thoroughly with a salad spinner or paper towels. Coat leaves with olive oil. It is best to massage oil onto leaves to ensure they are well coated. For less mess, put leaves and oil in a plastic baggie and massage the leaves from the outside of the bag. Be sure the leaves are well coated to prevent burning and better crisping of leaves. Spread each leaf on baking sheet lined with foil or parchment. Do not layer the leaves. Sprinkle sea salt but don’t coat with too much as the leaves will shrink. Put in oven for 20 minutes and check after 15 minutes but will probably take 20 minutes to fully crisp.
Notes
Move over potato chips for a tasty and healthy alternative! These tasty treats are even kid tested and approved. Enjoy.