I’m not sure exactly how healthy these are…but hey, you gotta live a little, right? All things in moderation!
I used pre-packaged (washed) organic/local mixed kale. (Yes, I realize that I sound like a Brooklyn stereotype). I didn’t even bother to de-vein it or tear it up either.
- 1 packaged kale, or 1 bunch of de-veined kale, torn into pieces
- 1 1/2-2 TB extra virgin olive oil
- Sprinkling of sea salt
- 1 tsp of crushed red pepper
Put kale in appropriate sized bowl, add extra virgin olive oil, sea salt and crushed red pepper. (If you want spicier chips, use a mixture of chili powder and maybe some cumin). Massage oil and spices into kale until it’s well-coated. Evenly spread kale on baking sheet lined with parchment paper (hello? easier clean up) and bake at 275 degrees for about 20-25 min. About halfway through, turn kale over using tongs. It should be pretty crispy after 20 minutes, but keep an eye on it. What did I have for dinner? Um, possibly baked kale chips and beer. I’m not ashamed…it’s college football Saturday!