Drizzled with olive oil and dusted with kosher salt and then baked until just crispy, these kale chips might actually surprise you as a good substitute for your favorite salty snack. The kale will really shrink in size after it bakes so what seems like a lot to start with won’t be when they’re done. The chips are pretty fragile so you’ll need to handle them carefully.
1/2 bunch of curly kale, washed and stemmed
1 tablespoon extra virgin olive oil
Salt, to taste
1. Preheat oven to 350°F. Line a baking sheet with aluminum foil and set aside.
2. Tear kale into pieces about 2 inches in size and place on prepared baking sheet. Drizzle with just enough olive oil to lightly coat and season with salt. Using your hands, gently toss to coat. Spread kale evenly over baking sheet and bake for 8-10 minutes, until just crispy. Allow to cool before transferring to a bowl to serve.
Serves 1-2.
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