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Kale Chips
Prep Time
10 minutes
Prep Notes
If you buy it in a bunch with stems (vs a bag of pre torn kale), hold the end of the stem and slide your fingers along the stem, the kale will pull off the stem. Once you’ve got it all off, tear up the large sections into smaller pieces
The serving size here varies a lot as does the amount of oil. Kale comes in many different portion sizes. I use about 4 cups of raw kale which makes 2 batches and approximately 4 servings.
Cooking Time
15-17 minutes
Yields
4 servings*
Ingredients
1 bag pre torn kale
2Tbsp Olive oil
Salt
Directions
Heat oven to 400 (ovens vary, you may want it a little less so keep an eye and adjust for future batches)
In a bowl, using your hands, toss the kale with some olive oil. You do not want the greens to be covered in oil, just enough to make them crunchy. Put one single layer on a cookie sheet so that you use the space but they are not on top of each other. Salt the top. Bake for approximately 15-17 minutes. They will shrivel and get dark and start to brown but not turn dark brown (if they do, they are burning).
Put the cooked kale into a smaller bowl and cook the next batch. If you have leftover (unlikely!) you can store in a baggie then reconstitute in the oven or in a dry frying pan.
One of my all time favorites!!