Baked Kale Chips
Alright--I admit it. I made these because they've been kind of "trendy" lately. I wanted to know what all the hype was about! But I was pleasantly surprised by their flavor, and the crunch-factor was great. A bit strong in taste, they're certainly not for everyone, but if you're new to kale? Give these a try. They're fun.
One bunch of kale--around six ounces
About 1 Tbsp. Olive Oil
Wash your kale, laying it out on a clean towel to dry thoroughly.
One leaf at a time, gently "rip" the leafy part away from the more coarse, center part of the leaf, tearing into bite-sized pieces as you go.
In a medium bowl, toss the bite-sized pieces of kale with about 1 Tbsp. olive oil.
Spread the kale onto parchment-lined baking sheets in a single layer. You'll need two baking sheets.
Sprinkle the kale with sea salt, and then bake for about 20 minutes at 300 degrees.
Store your kale chips in an air-tight container to preserve their freshness and crunch.