2-3 large stalks of curly kale
1 tbsp extra virgin olive oil
pinch of salt
Wash your kale well to remove any pesticides. In order to make the kale into 'chips', we need to tear it into about 3-4 inch sections. This measurement really just depends on the size of chips you want, and can be freely adjusted.
Next, you want to put the chips into a bowl and mix in your olive oil. I just used a spoon to toss the mixture and get each chip evenly coated. Afterwards, I sprinkled my salt on and gave it one last stir (be careful not to add too much salt- when the kale becomes crisp in the oven, it's highly detectable!).
*NOTE: You can make these chips any flavour you want with the different spices you can add. Feel free to make these salt and pepper flavoured by adding pepper, spicy with cayenne pepper, or dill pickle flavoured with dill seasoning.*
Spread the chips out onto a cooking pan; I simply used a cookie tray with aluminum foil over top to minimize cleanup. You want to make sure that the lettuce is not overlapping, so all of the pieces get even exposure.
Stick this into your oven, set to 300 degrees Fahrenheit, and wait approximately 8-10 minutes. You will need to give these a stir about halfway through to prevent burning.
Remove and let cool. Enjoy!
Although they may not look very appetizing, I can promise that these snacks do NOT taste like salad! I often make these in replacement of potato chips, since they are a lot better for you and quite frankly, taste much better to me. If you are just trying out this recipe, or you happen to be a kale chip veteran, please comment below and let me know about your stories and successes!
Luck & Love,