Kale chips – with their light coating of olive oil and sea salt finish – satisfy that elusive crunch that’s often missing from restrictive diets.
- 1/2 bag packaged organic, chopped kale (while you can work with the whole leaf, I find that pre-chopped kale produces a better chip)
- Organic, extra virgin olive oil
- Pink Himalayan or Celtic sea salt, to taste
- Oven: preheated to 350 degrees
- Baking Sheet
- Parchment Paper
Preheat oven to 350 degrees.
Line a baking sheet with parchment paper. Sorting through the packaged kale, discard any hard rib from the center of each leaf with a knife.
In a separate bowl, lightly toss the kale with olive oil and a sprinkle of salt. Spread the kale evenly across the parchment paper, careful not to overlap the pieces too much. Bake for 12-15 minutes, or until crispy.