Baking the kale makes for great chips. They are great with regular salt, but, can be eaten plain. If you try with other seasonings, please report back. We would love to hear of your creativity with this recipe.
Start by baking one or two leaves at a time. These are greens and time/temperature are critical to creating the texture you desire. Also, do not expect them to be like potato chips… remember, it’s kale. Potatoes will be here in the fall!
Adapted from AllRecipes.com
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
HOW TO PREPARE
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.