- 1 bunch of kale
- cooking spray (or olive oil in a mister)
- kosher salt
- chili powder
I am addicted to salty chips, tortilla chips in particular. While tortilla chips are free from animal products they are not free from fat. Or salt. So, here’s one way I can get my fix without expanding my waistline: Kale chips! I discovered these some time ago and I’m certain I would eat more of them if they came in a cellophane bag. But since I have to make them myself, I don’t have them as often as I would like. Tonight, my little one and I decided to indulge.
Preheat the oven to 350 degrees. Wash the kale and dry very well. You don’t want any water left on it. Remove the tough stems and tear the leaves into chip-size pieces. Lay the leaves on a non-stick cookie sheet in one layer. Spritz with a little cooking spray (olive oil in a mister would be a better choice, but I didn’t have one). Sprinkle a little kosher salt on top. I added chili powder as well for a fun kick.
Bake for 12-20 minutes. Every oven is different, so be sure to check after 10 minutes and in 5 minute increments after that. The chips should be dry and crunchy, not soft. Enjoy!