Crispy Kale Chips

Preheat the oven to 300 degrees.

Wash and dry the kale; the drier the kale, the crispier the chip. Cut or tear the leaves into about 2”- 3“ "chip” pieces. Massage the kale leaves with olive oil using your hands, so that all are thoroughly coated. Use approximately 1 tsp. olive oil for every 2-3 c. kale leaves. Season with salt.

Spread evenly (single layer) onto baking sheet.

Bake until crisp, about 10 minutes, turning once, if you want to help them be evenly roasted, but it's not really necessary. Kale should be browned, but not burnt, when done. Serve as finger food.

Variation:

Saute a bit of minced garlic in the olive oil before tossing with kale.

Sprinkle in some shredded parmesan before roasting too, if you like.

Recipe created or adapted by Liz Talley, Urban Graze

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