Move over, potato chips. Crispy kale chips are a delicious and healthy alternative that are so easy to whip up.
Here I removed the tough kale stems, then tore the leaves into bite-size pieces. I added a drizzle of olive oil, which I massaged into the leaves until they were evenly coated. I added few grinds of freshly ground pepper and a sprinkle of smoked sea salt.
I kept this batch pretty simple, but it's fun to experiment with different spices, like turmeric or seasoned salt, and other additions, like parmesan. You can also bake the kale leaves whole for a dramatic presentation. Like potato chips, these kale chips are pretty addictive. I dare you to eat just one.
1 bunch kale, torn into bite-size pieces
Smoked sea salt
Freshly ground black pepper
Preheat oven to 350 degrees F.
Toss the kale with olive oil and massage it into the leaves until they are evenly coated. Sprinkle the leaves with salt and pepper to taste. Spread the leaves out in a single layer on two baking sheets. Bake until crispy, about 12 minutes.