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.
- 1 head of kale, washed and dried
- 1 tablespoon extra virgin olive oil
- Grated Parmesan cheese (optional)
- 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!