Kale chips are awesome. They have such a reputation as being to “hippy,” but they’re actually delicious. They also provide a texture that a lot of the “real food” world often misses out on – that potato chip crunch.
Trendy, but delicious.
Don’t let the trendiness discourage you from trying this super simple vegetable snack. Enjoy!
- 1 bunch kale
- 2 Tablespoons olive oil
- Salt and freshly ground black pepper
- Preheat the oven to 350°F.
- Fill a large bowl with water and add kale. Swish around to remove any dirt; drain.
- Dry thoroughly using a salad spinner or a clean kitchen towel.
- Tear the kale leaves into 1” – 2” pieces, discarding the ribs, and place in a large bowl.
- Drizzle with olive oil and toss with your hands until evenly coated.
- Arrange the leaves in a single layer (with NO overlap) on ungreased cookie sheets.
- Rub each leaf gently between your fingers as you work to ensure each is covered in oil. Sprinkle with salt and pepper.
- Bake for 18 to 20 minutes or until leaves are crispy.