Kale is an amazing veggie. So many health benefits- lowers cholesterol, reduces risk of some cancers, supports the body’s detox systems and is anti-inflammatory. Packed with a laundry list of vitamins and minerals, it’s also a great source of fiber, iron and protein. This is a veggie that you definitely need to add to your regular diet and eating it regularly, at least a few times a week, will make sure that you are benefiting from all of the goodness it has to offer! These yummy chips are a GREAT way to eat kale. I can eat the entire pan myself in one sitting.
Or two. Two pans. YUM.
These are super easy to make. Here are a few tips to help them reach their full delicious potential:
-after washing, make sure you remove all excess water so that they’ll really crisp up
-cut the thick part of the stems out. they’re pretty tough and you’ll end up just eating around them
-after drizzling with olive oil, use your fingers to spread it over the entire leaf
-do NOT over salt these. it’s better to add salt afterwards
-line your baking sheet- I use a Silpat and I think that helps them crisp even more
Prep: 5 minutes
Bake time: 8-10 minutes
1 bunch kale
3 tsp Extra Virgin Olive Oil (my favorite brand, though the site doesn’t show the garlic-infused one I get. MMMM!)
1 1/2 tsp pink Himalayan salt
Preheat oven to 350. Line baking sheet with Silpat or foil.
Wash kale and pat dry, removing all excess water.
Cut stems and leaves. Keep the leaves about 2-3 inches for a good size chip.
Place leaves in a bowl and drizzle with oil. Rub oil into leaves.
Arrange leaves in a single layer on baking sheet and sprinkle evenly with salt.
Kale bunches vary in size, so work in batches if needed. (Make sure to split the salt.)
Bake for 8-10 minutes, making sure not to burn chips.
Let cool slightly and enjoy!