Kale chips – Recipe

It always amazes me how much even the pickiest kids will eat these, must be the salty taste and crunchiness.

  • Bunch of kale
  • EVOO
  • Salt and pepper to taste.

Preheat oven to 325 degrees

Tear kale into slightly larger than bite size pieces (they will shrink as they bake). Make sure to remove the car yet steam and vein down the middle. Simple trick for removing the stem is to fold the leaves in half and just rip the stem out. Toss leaves with EVOO and salt and pepper. Place on a baking tray and bake for about 30 mins flipping half way in between.

Note – each oven varies on time so keep and eye on them, they can go from perfect to burnt to hell in a minute.

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