Baked Kale Chips
By Mary McDougall
When I have an abundance of kale besides adding it to everything I can imagine, I make kale chips. They are crunchy and delicious and a guilt-free snack!
Prep Time: 5 min
Cook Time: 30 min
1 Preheat oven to 225 degrees.
2 Wash the kale well and leave some of the water clinging to the leaves. Strip the leaves from the thick stems and cut into uniform sized pieces. (Mine are usually about 2 x 2 inches.) Place on a non-stick baking sheet or on top of parchment paper on a regular baking sheet and sprinkle with seasonings of your choice (do not oil the pan or spray kale with oil). Bake for about 30 minutes until crispy. Store in a tightly covered container to keep them crispy; they taste best the day that they are made.
Hint: Try spraying them with a light coating of Bragg Liquid Aminos or balsamic vinegar before baking, or just a light dusting of sea salt. They are easy to re-crisp if you don’t eat them all right away, just put them back in the oven for a short time.