Whenever I have a recipe that uses kale, I always make sure to save a couple of large leaves to make kale chips. Simple to make, super good for you (especially compared to potato chips!), and not to mention delicious, they’re the perfect light summer snack. Also, they’re extremely addictive; J and I always end up eating all of them within an hour of taking them out of the oven… that is, if I don’t devour them all myself!
(Slightly adapted from Giada at Home)
Makes 1-2 servings
3 large kale leaves
Olive oil, for drizzling
Kosher salt and freshly ground black pepper
Preheat oven to 350 degrees F.
Remove the thick stem from the kale and discard. Cut or tear the leaves into 2 to 3-inch pieces. Place them in a bowl and drizzle with olive oil. Toss well. Arrange the kale in a single layer on parchment paper-lined baking sheets. Bake for 10 to 12 minutes until crispy and slightly dark on the edges. Sprinkle with salt and pepper, to taste. Enjoy!