Thanks to Benedictine University Dietetic Intern Elizabeth Chlopek for sharing this recipe. Veronica says: “Not a fan of kale? These crispy baked kale chips will convert any child and is a healthier alternative to salty, high-fat potato chips.”
1 large bunch kale, tough stems removed, leaves torn into pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Position racks in upper third and center of oven; preheat to 400 degrees F. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.) Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. If baking a batch on just one sheet, starts checking after 8 minutes to prevent burning. For the best result, don’t overcrowd the pans. Store in an airtight container at room temperature for up to 2 days.
Serves 4, about 2 cups each.
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