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Crispy Kale Chips

I have been planning to make kale chips for years. I constantly see them coming up on my Pinterest board, and make a mental note to make chips next time I buy kale. Well, I bought kale, and it had been in my fridge for a couple days. I used some with my black beans the other day, but kept thinking 'What am I going to do with all this kale?!' At some point, I remembered my mental note about trying kale chips, and so I did... I made one batch with salt (for me) and one without (for the kids), and they both turned out perfectly crispy and delicious.  Here's my recipe for Crispy Kale Chips:

Crispy Kale Chips

Fresh Kale 
1 tsp Olive Oil
1/4 tsp Salt (optional)

Wash kale, and thoroughly dry. (I patted mine dry with a microfiber towel, so no water was left behind.)

Rip into bite sized pieces (about 1 - 2 inches). Only use the leafy parts - do not use the stalks.

Toss kale a bowl with olive oil. Make sure each leaf is covered in oil. Use more oil if you have lots of kale leaves. (1 teaspoon coats about 2 cups of ripped up kale). 

Sprinkle with salt & toss to coat the leaves.

Lay kale flat on a non-stick baking sheet. Give each leaf their own space, so they don't touch each other and get soggy.

Bake at 295' for 20 - 25 minutes or until crispy.



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Want to try these recipes? Don’t forget to Pin them to your Pinterest board, just hit ‘share’ at the bottom of this post.