Kale Chips
Ingredients:
1 Bunch/Package Fresh Kale (organic if available)
½-1 Tbsp Olive Oil
Spices (choose your own):
*Salt
*Garlic Powder
*Onion Powder
*Smoked Paprika
*Cumin
*Chili Powder
*Cayenne (go easy unless you really like it spicy!)
Directions:
Preheat the oven to 300 degrees (ovens may vary so you can start lower at 275 or go a bit higher at 315). Prepare a baking sheet lined with parchment paper.
Rinse Kale and remove the leaves from the ribs/stems (if in a bunch), cutting/tearing into large pieces (approx 1-2 inches). Fully dry leaves.
Place dry Kale leaves in a bowl and drizzle ½ Tbsp olive oil over the leaves, gently rubbing them to coat them in oil. Add more oil as needed. Leaves should be covered but not saturated, soggy, or dripping with oil.
Select desired spices, sprinkle spices over the Kale leaves, and toss gently in the bowl. Try to make sure the Kale leaves are evenly coated in spice. If you choose to use salt, make sure to go easy on it as a little salt goes a long way (you can always add more for tasting when they’re done but it’s a lot harder to remove salt).
Arrange Kale leaves on the baking tray in a single layer. Make sure leaves are spaced out from one another and not too crowded.
Place the baking tray in the oven and bake for 10 minutes. Then rotate the baking tray 180 degrees and bake Kale leaves for another 10-15 minutes, making sure to watch for signs of doneness. Kale chips are ready to come out of the oven when they are crisp looking and shrunken. Watch for burnt edges. If the edges are turning brown or burnt, pull them out of the oven pronto!
Let the Kale chips cool for 3-5 minutes before eating to allow them to finish crisping.
Enjoy! Kale chips lose their crispness somewhat quickly so eating them sooner rather than later is your best bet for crispy deliciousness!