Here’s an easy snack to whip up this summer. I often get asked how to make kale chips because I think people attempt to make them and they burn or turn soggy. The key to crispy chips is a low temperature oven, and lightly coat the kale with oil. I suggest using a spray olive oil or a misto. Try these and you’ll see they disappear. Two public service warnings: They do not have a pleasant smell while baking, and they get caught in your teeth while eating them. Remedy’s, open a window and brush your teeth . Enjoy!
2 bunches kale (I like lacinato kale for chips)
Spray olive oil
Any seasoning you like
Preheat oven to 275. Rip leaves off of the stems and break into chip size portions. Place leaves on a parchment lined baking sheet. Spray olive oil lightly on leaves. Sprinkle with sea salt and any seasoning. Bake for 12-15 minutes. Let cool place in a bowl they will keep on your counter for a couple of days if they last that long.