Kale chips last about as long as it takes them to cool down in my house. It’s an incredibly effective way to eat a LOT of greens all at once! They are pretty comparable to regular chips in terms of tastiness and ‘you can’t eat just one-ness’, but you get to control how much salt goes on them and anything else you can think of.
Serves 2-3 (or 1 if you’re me)
2 bunches of kale washed and dried
1 tbsp olive oil
1/2 tsp sea salt
1. Preheat oven to 375°. Ripe kale off the spines so that you have bite sized ‘chips’.
2. Place the chips on a baking sheet and toss with olive oil and salt.
3. Put into oven and set timer for about 12-15 minutes, checking to make sure they’re not burning. They should be crisp and a little brown on the edges.
4. Remove from oven and enjoy.
or try them adding some balsamic vinegar and using the dehydrator…they come out beautiful too!
Great idea Michelle!