Kale chips make a great crunchy snack that’s as great for your taste buds as it is for your waistline. The recipe is so easy. All it takes is baby kale and olive oil. Top with seasoned salt for flavor or use salt substitute if you’re watching your sodium intake. Bake kale until it turns crispy and it will “melt” in your mouth when you eat it. Try it and you will know what I mean. Have fun and enjoy!
Pre-washed baby kale
Sea salt, seasoned salt, or salt substitute
Fill a large bowl with kale and drizzle with olive oil.
Toss kale to distribute oil.
Add salt and toss again.
Spread out kale on a cookie sheet and bake at 275F.
Check kale after 10 minutes.
Flip kale over at this time if it looks like it’s cooking unevenly.
Cook kale for an additional 10-20 minutes. Your kale will turn dark green and become very crispy.
I prefer kale chips warm out of the oven. If you have leftovers, store in an air tight container.