AuthorHeather BlakeCategoryDairy free, Gluten-free, Vegan, Vegetarian, VeggiesDifficultyBeginnerGet addicted to these crunchy, salty, satisfying chips.. that are ready to eat in 25 minutes!
Preheat oven to 300 degrees F.
Use a nonstick baking sheet or line baking sheet with parchment paper.
Wash kale thoroughly in cool water.
Dry well (a salad spinner works perfectly, or use paper towels).
Cut out the stem of each leaf and roughly chop the rest of the leaf into bite-sized pieces.
Place kale in a bowl and drizzle with 2-3 tbsp. of olive oil (depending on how much kale you have).
Sprinkle with a generous dash of sea salt and gently massage with your hands for about a minute, until all pieces are covered. Then add a dash of freshly ground pepper.
Transfer to baking sheet and bake 10-15 minutes, or until crispy and edges are just beginning to turn brown.
Remove from oven and start munching!!
You can also try topping them with mustard or any other creative toppings!!!
Ingredients
Directions
Preheat oven to 300 degrees F.
Use a nonstick baking sheet or line baking sheet with parchment paper.
Wash kale thoroughly in cool water.
Dry well (a salad spinner works perfectly, or use paper towels).
Cut out the stem of each leaf and roughly chop the rest of the leaf into bite-sized pieces.
Place kale in a bowl and drizzle with 2-3 tbsp. of olive oil (depending on how much kale you have).
Sprinkle with a generous dash of sea salt and gently massage with your hands for about a minute, until all pieces are covered. Then add a dash of freshly ground pepper.
Transfer to baking sheet and bake 10-15 minutes, or until crispy and edges are just beginning to turn brown.
Remove from oven and start munching!!
You can also try topping them with mustard or any other creative toppings!!!
