These crispy greens are an interesting alternative to fattening potato chips, and a flavorful way to get more vegetables into your diet. They have a simple, earthy flavor and a delicate crunch. They are also naturally gluten free, and the fat in the olive oil helps your body absorb the vitamins. Not bad for a few minutes of prep! Just be sure to check your teeth when you’re done munching! ~Joanie
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Large bunch of curly kale
2 TBS Olive Oil +/-
Sea Salt or Kosher Salt
Wash your kale, then dry it THOROUGHLY. I use my salad spinner, then a clean towel to dab off any excess water. If there is any water left, your kale will steam instead of roast, which will turn them brown and keep them from getting crispy.
Once kale is clean and dry, remove the spines and tear into pieces a bit larger than bite sized (they will shrink) and spread out on a baking sheet. Drizzle with olive oil, then get your hands in there and make sure every piece is lightly coated. Sprinkle with just a little bit of salt. Be careful because these are easy to over-season, you can always add a sprinkle of salt at the end.
Bake in a 275 degree oven for about 20 minutes, turning halfway through. Chips should come out crispy!
Don’t be afraid to experiment with different seasoning combinations. Garlic or onion powder would be great, as would a little black pepper. I sprinkled a little parmesan over mine when they were finished and it was yummy! Let me know what variations you try!