Ingredients

The following ingredients have 4 Servings
  • 1 bunch kale (any variety will work, see note 1)
  • 2 teaspoons olive oil (see note 2)
  • 1/8 teaspoon salt

Instruction

  • Wash kale- Tear kale into 2-3 inch pieces, removing and discarding the woody stem. Wash in cold water, drain and dry well using a salad spinner.
  • Dry kale- Spread the kale out on a clean kitchen towel and blot with a second clean kitchen towel. Repeat as necessary to remove all water droplets from the kale leaves.
  • Toss in oil- Add the kale to a large bowl, then drizzle with the oil. Use a spatula to mix well, ensuring that each leaf is coated *thinly* with oil. Sprinkle with salt and toss again for even coverage.
  • Bake- Heat the oven to 250°F (if your oven has the convection setting, use that!), then spread the kale out on 1-2 sheet pans. Do not overcrowd your pans; it's OK if the leaves touch, but do not overlap. Bake for 15-20 minutes.
  • Check- Pick the biggest chip and give it a little poke in the middle. If the middle is flexible and bendy, it is not ready to come out. If it's rigid and firm, your chips are ready to come out of the oven