I have finally figured out how to not burn my kale chips!
It was a plentiful year for kale in my garden. I felt like I had kale coming out of my ears.
Kale chips are a fun way to use kale as a snack food… definitely worth a try. FOr this batch I used a mix of Tuscan kale and Russian Kale.
1 large bunch kale (from the garden)
2 Tbsp olive oil
1/4 tsp Kosher salt
Heat the oven to 350F.
Wash the kale and let it dry. Tear the leaves into approx. 1 – 2” pieces.
In a large bowl, toss the kale with the olive oil and salt. With your hands, massage the oil onto the kale pieces, the oil should be evenly distributed and the kale pieces shiny.
Spread the kale in single layers on 2 baking sheets.
Bake unto the leaves are crips, about 12 – 14 minutes.
Remove from the oven and let cool. Taste and sprinkle with a little more salt if necessary. Enjoy!