I have to admit, I absolutely kale!! These kale chips are affordable, crispy and delicious!
2 bunches of fresh kale- deveined and torn into bite size pieces
2 tsp. grape seed oil
Pinch of sea salt to taste
Fill a gallon size plastic bag with kale. Add the oil and seal. Shake bag and make sure the kale has a coating of oil. Turn out onto nonstick spayed cookie sheet (I used 2 sheets) and sprinkle with sea salt if so desired. Bake at 350 degrees for 10-12 minutes. It may take a bit longer due to the humidity of that day. If some are still not crispy, remove crispy kale and place unfinished kale back in the oven for 1-3 minutes; checking every minute so they don’t burn. Remove from oven and allow to cool. That’s it!!
Yields: aprox. 6 cups
Serving size: 1 cup
Calories per serving: 47