These crunchy, addictive chips will have your whole family begging for more kale. Enjoy them alongside sandwiches or burgers, on their own as an afternoon snack, or crumbled on top of salads or toasts. They will keep in an airtight container at room temperature for up to 3 days, but chances are they will be gobbled up well before then.
1 small bunch kale (about ½ pound)
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon garlic powder, onion powder, smoked paprika or other seasoning, optional
Preheat the oven to 375 degrees. Remove the center rib and stems from each kale leaf and discard. Tear or cut the leaves into bite-size pieces, about 2-3 inches wide. Wash the kale and dry it very well.
Place the kale in a large bowl. Drizzle with oil and sprinkle with the salt and other seasonings, if using, and massage the oil and seasonings into the kale with your hands to distribute evenly. Place the kale in a single layer on the baking sheets and bake until crisp and the edges are slightly browned, 10-12 minutes. The kale will continue to crisp as it cools.
Makes 4 servings
Serving Size 2 cups
Per serving: Calories 60; Total Fat 4 g; (Sat Fat 0.5 g, Mono Fat 2.5 g, Poly Fat 0.5 g) ; Protein 2 g; Carb 6 g; Fiber 2 g; Cholesterol 0 mg; Sodium 170 mg; Total Sugar 0 g