Kale Chips (Recipe)
These kale chips are light and crispy, with a deep earthy flavour.
Shareba | In Search Of Yummy-ness
small bunch of Kale
even a small bunch may make enough chips for 2-3 batches
or olive oil spray
Preheat oven to 275 degrees F.
Wash leaves and remove the "spines" (stems) from the kale.
Spin the leaves in a salad spinner or pat gently with a towel to remove excess moisture.
Rip the kale into small, chip-sized, pieces.
Use your hands to toss the leaves with a small amount of olive oil.
Arrange the leaves in a single layer on a baking sheet.
Sprinkle with a very small amount of sea salt. Kale is naturally a bit salty, so if you add too much salt the chips will taste bitter.
Bake for 20 minutes or until the kale has become dark and crispy. Be careful not to burn the chips.
Remove the chips from the oven. Drain on paper towel if needed
Allow to cool, then eat immediately. I recommend that you do not store leftover kale chips in a plastic bag as they become soggy. I put my leftovers in a bowl and cover with a clean, dry, tea towel.
Recipe from In Search Of Yummy-ness https://insearchofyummyness.com/kale-chips-recipe/