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I think you might be surprised just how much you will like these healthy little crisps!

Kale is a very good source of Vitamin A, Vitamin C, Vitamin K, Vitamin B6, Calcium, Potassium, Protein and more!

 

Here is the very easy “How to’ on kale chips:

• I use about 1/2 pound of kale, half in the oven at a time.
• Wash your kale thoroughly, I always use organic kale and find all kinds of little pests hiding in the ruffles.
• I soak the kale 10- 15 min in a clean sink full of water, adding a tablespoon of vinegar to the water, this helps remove the bugs.
• Then repeat several times without vinegar till the water runs clean.
• Meanwhile you can pre-heat your oven to about 350 degrees.

Tear Kale into bits

Tear the kale into bite size pieces and let excess water drip off in colander.
Pat kale dry with paper towel.

In larger bowl add approx. 1 – 2 tspn Olive Oil and 1/2 tsp salt.
I use a local roasted garlic sea salt, you can also add more or less salt depends on your preference.
Add cajun, cayenne, garlic and much more to dress up your chips!
Using your hands mix kale evenly.

Lay on cookie sheet

Lay Kale on lightly greased cookie sheet, I always sprinkle a pinch of salt on the cookies sheet.
Pop it in the oven – this will take about 10 minutes.
Keep your eye on the kale, you will need to flip and turn every 2 – 3 minutes or your kale will burn.
Kale does not need to be golden to become crispy, it may have a a few golden flecks but should turn a darker green.