Kale chips are a perfect snack food for those of us trying to cut back on processed foods or high-calorie snacks. They only take fifteen minutes, five minutes prep and ten minutes in the oven, and a little olive oil and salt. It’s simple to whip these up in a flash when you have a craving for something salty and crunchy, and they’re just as good as those pesky potato chips.
One thing to keep in mind is that kale chips don’t stay crunchy in airtight tupperware or plastic baggies, so they have to be eaten within a few hours of when they are made or else they get soft and chewy. And also make note that the kale cooks down to about 1/3 the size, so make sure to fill up your baking sheet with what looks like too much kale because it will cook down to about 1-2 servings. These chips are fresh, delicious, crunchy, salty, and healthy. Enjoy!
1 bunch of kale
2-3 Tbsp olive oil
1 tsp sea salt
Preheat the oven to 350 degrees. Remove stems from the kale and cut the leaves into large pieces. Place kale pieces onto a baking sheet and drizzle with olive oil and sea salt. Massage the leaves until they are all coated with a very thin amount of olive oil. Bake for 10 minutes or until the edges are about to brown and the chips are thin and brittle. Transfer to a plate to cool and then eat immediately.
Makes 2 servings