Foolproof Crispy Baked Kale Chips
what you'll need:
1 bunch kale 2 teaspoons olive oil ⅛ teaspoon salt
Tear kale into 2-3 inch pieces, removing and discarding the woody stem. Wash in cold water, drain and dry well using a salad spinner.
Spread the kale out on a clean kitchen towel and blot with a second clean kitchen towel.
Toss in oil
Add the kale to a large bowl, then drizzle with the oil. Sprinkle with salt and toss again for even coverage.
Heat the oven to 250°F, then spread the kale out on 1-2 sheet pans. Do not overcrowd your pans. Bake for 15-20 minutes.
Store at room temperature in a container without the lid to keep them crispy.
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