As much as I like kale, I had no interest in kale chips. However, a few years ago, when the kale in my garden went absolutely crazy, I had to find something to do with it all.

 

Baking the kale with a little olive oil and salt brings out an entirely new flavor and texture. They have a toasty yumminess that balances out the bitterness of the leaves. I honestly find them quite addictive, and even better, they are a guilt-free snack!

 

Kale, washed and dried 

Olive oil

Sea salt

 

Preheat oven to 350℉. Place parchment paper or silicone mats on baking sheets. 

 

Remove the thick stems from the kale leaves and discard them. Tear the leaves into large bite-size pieces. Drizzle the pieces with olive oil and sprinkle with salt. Toss to coat the leaves lightly.  

 

Place the kale on the baking sheet in a single layer. Bake for 10 - 12 minutes until the leaves are crisp, but not burnt. 

 

Cool and serve. The chips can be stored in an airtight container for up to one month. 

Just Salt It, and enjoy!