Meet our newest obsession: Crispy Kale Chips! On a scale of one to ten, our kale consumption generally hovers around a seven. Not too bad. But, a few weeks ago I was experimenting with roasting kale, aka making kale chips, and now we’re downright obsessed. I say, hey, if you’re gonna have an obsession, it might as well be crispy kale! Enjoy!
1 bundle Kale
1 teaspoon Olive Oil
a dash of Sea Salt
Wash and dry the kale. Making sure it’s dry is the key to getting it crispy! Preheat the oven to 400 degrees. Pull or cut the leafy part of the kale from its hard spine. Break the tender leaves in to bite size pieces and place on a sheet pan lined with aluminum foil. Pour a teaspoon of olive oil in to the palm of your clean hand and work the olive oil gently through the leaves with your fingers until all of the kale is lightly coated, then sparingly dust with sea salt. Spread the kale out so that it is just one thin even layer, not piled on top of each other and put it in the oven for about 10 minutes. Keep a close eye on it because it goes from crispy to burnt very quickly! If you leave it out overnight, uncovered it will be even more crispy, perfect for a healthy morning snack! Enjoy!