Kale chips have made a regular appearance in our house. Admittedly, we were once addicted to store-bought, sodium-laced, processed, cholesterol ridden potato chips. Paints a palatable picture, huh?
Once I discovered how to make kale chips, my family has found a new addiction and inhales the crunchy (and healthy) snack.
Start off with fresh, washed, organic kale. Sadly, this bunch of kale was a little past its prime. Remove any bad parts and then tear the kale up into small, bite sized pieces. I tear all of the leafy parts away from the stalk and then compost what's left.
Place your kale pieces on a baking sheet, drizzle with olive oil, and sprinkle lightly with sea salt.
Bake in a 350 degree oven for approximately 15 minutes.
Above is what your kale will look like going into the oven.
Below is what it should look like coming out.
I cook it until the edges are just brown and crispy. It will look like it's not quite done, but as it cools, the pieces will be very crisp.
After the chips are cooled, I put them into a plastic baggie or sealed container with a paper towel to absorb any excess oil.
They keep pretty well for a few days.