Have too much kale in your fridge? This is a great way to use up a bunch! I think tuscan kale makes the best chips, but you can use any variety. Baking theleaves bring out a toasted, nutty flavor.
What you need:
- 1 bunch kale, about 12 leaves (I prefer tuscan kale for this recipe)
- 1 tbsp olive oil
- flaky salt and/or seasoning
Rinse, dry, and remove large ribs and stems from leaves. Cut in half lengthwise if the leaves are large.
Preheat oven to 250 F, if it’s higher the leaves will burn.
Toss leaves with oil and salt. Add your favorite spice blend if you want the chips flavored. Arrange leaves in a single layer on 2 baking sheets, don’t have them touching.
Bake until crisp, about 30 minutes. Let cool, and store in airtight container for 2 days…they won’t last that long.