Simple Kale Chips
Crunchy, healthy snack
Servings: 4 Servings
Ingredients
- 1 bunch Kale
- 1 tbsp extra virgin olive oil
- 1/4 tsp salt add more to taste if preferred
- 1/8 tsp freshly cracked black pepper pre-ground black pepper is also good
Instructions
- Preheat the oven to 300 degF
- Remove kale leaves from the ribs by pinching the rib at the smaller leaf end and pulling the leaves toward the end with the larger leaf. Rip the leaves into smaller pieces, about 1 1/2" pieces.
- Place cut leaves into a large bowl and fill with cold water. Use your hands to keep the leaves moving in the water to ensure all the dirt and sand are removed. Repeat this step once more with new water.
- Dry the leaves by placing in a single layer on a clean, dry towel on a countertop or table. Cover with another dry, clean towel, and pat down on the towel with your hands. This will absorb excess water.
- Use a large baking sheet, or two half-sheets to place the kale leaves in a single layer (not piled). Drizzle extra virgin olive oil and season with your preferred seasonings, or simply salt and crushed black pepper. **Be sure to NOT overcrowd the pans.
- Roast kale for 10 minutes, bring the pan out, toss leaves, and roast again for another 10 minutes. The leaves should be crunchy and not soggy. If there is still a bit of moisture, simply remove the crunchy leaves to a large bowl and place the remaining ones back in the oven for a few more minutes.
Video
Notes
