Ingredients
Instructions
Notes
- 1 bunch Kale (curly variety works best)
- 1 Tbsp Olive Oil, extra virgin
- 1⁄2 tsp Sea Salt
Instructions
- Remove rough center stems and tear each leaf into 4 pieces (roughly 6 cups)
- Rinse kale pieces and spin dry in a salad spinner
- Place torn kale in large bowl and toss with olive oil and salt
- Preheat oven to 350° F
- Place kale pieces in a single layer on a cookie sheets
- Bake 12-15 minutes or until crisp (watch closely so they don’t burn)
- Remove from oven and let stand 5 minutes to cool
Notes
- Gluten free, dairy free & vegan
- Use organic ingredients when possible
- Store uneaten chips in airtight container. To “re-crisp” leftovers, place on cookie sheet in oven or toaster oven on low heat for 1-2 minutes. Watch closely so they don’t burn.
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