Kale Chips: Ultra-Crispy and Baked

Ingredients

• 1 large bunch (300g) Fresh Curly Kale or Lacinato Kale
• 1 tbsp (15 ml) Extra Virgin Olive Oil
• 1/2 tsp (2.5 g) Fine Sea Salt
• 1/4 tsp (1.5 g) Garlic Powder

Instructions

1. 1

   Strip the kale leaves away from the tough center ribs and tear into bite-sized pieces. Note: Throw the stems in a bag for your morning smoothie later.

2. 2

   Wash the leaves thoroughly in cold water to remove any grit or sand hiding in the ruffles.

3. 3

   Run the kale through a salad spinner twice and pat dry between clean kitchen towels. Wait until the leaves feel like dry paper.

4. 4

   Place dry kale in a large bowl, drizzle with 15 ml of olive oil, and massage for 30 seconds. Massage until every crevice is lightly coated and the leaves turn dark green.

5. 5

   Preheat oven to 300°F (150°C) and line your baking sheets with parchment paper.

6. 6

   Spread kale in a single, non overlapping layer on the sheets. Give every piece its own little island of space.

7. 7

   Bake for 10 minutes, rotate the pans, and bake for another 8–10 minutes until firm but not brown.

8. 8

   Let the chips sit on the hot baking sheet for 3–5 minutes. Listen for the faint crackling as they finish drying.

9. 9

   Sprinkle with 2.5 g of sea salt and 1.5 g of garlic powder before serving.