Crispy Baked Kale Chips

Ingredients

• 1 large bunch kale
• 1 tablespoon olive oil
• 1/2 teaspoon salt
• Optional seasonings: garlic powder, nutritional yeast, smoked paprika, or cayenne pepper

Instructions

1. 1

   1. Preheat oven to 300°F (150°C). Line two large baking sheets with parchment paper.

2. 2

   2. Wash the kale thoroughly and dry completely using a salad spinner or paper towels. Any moisture left on the leaves will result in steamed, not crispy, kale chips.

3. 3

   3. Remove the tough stems from the kale and tear the leaves into bite-sized pieces.

4. 4

   4. Place the kale in a large bowl and drizzle with olive oil. Use your hands to massage the oil into the kale, making sure each piece is lightly coated.

5. 5

   5. Sprinkle with salt and any additional seasonings you desire. Toss to distribute evenly.

6. 6

   6. Arrange the kale in a single layer on the prepared baking sheets, being careful not to overcrowd.

7. 7

   7. Bake for 10 minutes, then rotate the pans and bake for another 10-15 minutes until the kale is crispy but not burnt. Watch closely during the last few minutes as they can burn quickly.

8. 8

   8. Remove from the oven and let cool for a few minutes. The chips will crisp up further as they cool.

9. 9

   9. Serve immediately or store in an airtight container for up to 2 days (though they're best enjoyed fresh).