Originally posted 3/5/17
Ingredients (Yield: However much you want to make!)
Step 0.5: Preheat your oven to 375F. Line a cookie sheet with aluminum foil if you wish, though it isn’t necessary.
Step 1: If you bought your kale in a bunch, you’ll need to de-stem it. I used my butcher knife to slice along each side of the stalk to remove it. Keep the leaves and compost the stalks.
Step 2: Using your hands, tear your kale into the size pieces you want. I tried to make sure my pieces were smaller than my palm. Whatever size you choose, try make it a consistent size throughout. Place your kale pieces into a bowl.
Step 3: Add your oil. You’ll only need a tiny amount. For my entire bunch of kale, I used 2 teaspoons; likely you’ll need less. Use your hands to massage the oil into the leaves. You don’t have to be gentle, the leaves will crunch in your hands and should get a little softer as you go.
Step 4: Sprinkle in your seasonings and massage them into the leaves. I added a good amount of salt and pepper, as well as some garlic salt. Any seasoning combination you can think of would probably work for this, so whatever you have on hand is fine.
Step 4.5: If you’ve changed your mind about the kale chips at this point, you’ve just made a really easy and fantastic Kale Salad, similar to my spinach salad. Add some nuts and some sprinkly cheese and you’re all set to serve.
Step 5: Arrange your kale leaves on your cookie sheet in a single layer.
Step 6: Bake for 10 minutes, or until they are shrunken, slightly brown, and no longer shiny. They should be crispy to the touch.
Step 7: Let cool slightly. These are best when they are fresh and hot, almost like popcorn.
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