There is something intriguingly addictive about kale chips. It might be that they are salty and crunchy and good for you – but once I start munching on them I can not stop until the batch is gone. One large bunch of kale does not make much so you may want to make a few batches if you have a group to feed. This is the most simple preparation and takes about 15 minutes.
Preheat the oven to 375 F. Take a large bunch of green kale and remove the large stems from the center of the leaves.
Tear the leaves into rough bite size pieces. Put all of the leaves into a lettuce washer and clean in a few changes of cold water. Spin dry. Place the leaves into a bowl sprinkle with olive oil and salt – toss to coat the leaves. You do not need a lot of olive oil. Just enough to toss without any remaining in the bowl. Spread these out on a parchment paper lined cookie sheet. If you don’t have parchment paper – make these right on the cookie sheet – I just like the easy clean-up that parchment provides. The next time you are at the grocery store getting plastic wrap or tin foil pick up some parchment. It is great.
You may want to sprinkle with more salt once it is on the tray. Roast this in the oven for about 15 minutes. Test a leaf to make sure it is crisp, but not burned. Don’t let them brown.
Remove from oven and enjoy!
Serve with roasted chick peas, hummus and crackers, cubed feta cheese and olives as a really healthy appetizer.
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