Baked Kale Chips
Only 3 ingredients
Print Recipe
Ingredients
- 1 bunch Curly kale
- 1 tbsp Olive oil or more or less, to taste
- Seasoned salt to taste
Instructions
- Preheat oven to 350 degrees F.
- To reduce clean-up, line jelly roll pan with parchment paper or reusable silicone baking liner.
- With kitchen shears, or by tearing, remove the hardest stems and discard. If not pre-washed, use a salad spinner to wash and thoroughly dry kale.
- Dump kale into a large mixing bowl. Drizzle with olive oil. You want leaves to be lightly glistening so they crisp nicely, without being drenched, which will result in soggy kale.
- Sprinkle with seasoned salt and mix well, tossing to ensure the salt is evenly distributed. You can use a commercial product like Lawry's or spice it up with a seasoned blend like the Spice House's Vulcan salt; or substitute any salt-free seasoning blend of your choice.
- Place in oven on rack in upper third of oven. Bake for 10 to 15 minutes until browned, but not burnt. Serve hot or at room temperature. Kale will retail its crispiness at room temperature for a few days.
Turbo Instructions :
Clean kale, toss with olive oil and seasoned salt, and bake at 350°F for 10-15 minutes.