Homemade, light and crispy, kale chips are healthy, delicious and a fun topic of conversation. I brought these to a party last month and EVERYONE wanted to know how to make them. But don’t confuse commercially made, store-bought kale chips with these. I picked up a bag of kale chips at the store yesterday just to look at the nutrition information and almost dropped the bag—150 calories per ounce with loads of fat! They ruined a super-healthy veggie! In fact, the nutrition facts on this bag were worse than potato chips. Please make these instead and you’ll be happier… and healthier.
Plus, making this recipe is sooooo easy. Just wash, dry and tear kale into large bite size pieces. 
Rub with oil. Sprinkle with salt and bake.
Ingredients
- 1 head of kale, washed and dried
- 1 tablespoon extra virgin olive oil
- Salt
- Grated Parmesan cheese (optional)
Instructions
- Preheat Oven to 325 degrees.
- While the oven is preheating, cut the kale leaves away from the stem and break the leaves into large bite-size pieces.
- Pour a tablespoon of olive oil in your hand and rub the kale leaves in your hands to coat evenly.
- Spread kale on a baking tray and sprinkle with a little bit of sea salt and bake in oven for 15 minutes.
- But don’t walk away during the baking. Take a look at the 12 minute mark. The kale leaves should be almost dried and crispy and not burning. Don’t stir it as the leaves will break into a million pieces.
- At this point you can take the tray out and sprinkle with Parmesan cheese if you want and put it back in the oven for another 3 minutes or so. Try it plain first, without the cheese, as you may like it better this way. I like the cheese though!
- Serve it up in a bowl. If you don’t eat it right away store in an airtight container. But it tastes best right from the oven. Yum! A great snack!
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