A surprisingly tasty, healthy snack. Even the skeptics enjoyed them and the young grandkids couldn’t get enough.
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1 bunch kale – rinse, dry (use a salad spinner and then spread out to dry quite thoroughly), remove thick stems and tear into 3 inch pieces.
1 Tablespoon olive oil (vinegar is another option)
1 teaspoon sea salt, seasoning salt and/or other seasonings (pepper, chil powder, oregano
Toss the dry kale pieces with a bit of oil, start with less – leaves should be dampened, not coated.
Sprinkle with seasoning and lightly toss again.
Spread onto a cookie sheet – I used a wire rack in the cookie sheet.
Bake at 350 for 10 minutes or until edges are just beginning to brown.
Cool slightly, pile loosely into a basket and serve.
Kirsten makes these… I haven’t tried them yet. I really should – or maybe I can get her to make them for our camping trip, since she has kale in her garden!!
I have made a similar recipe in my oven and in my dehydrator. I liked them, and given what they charge for kale chips in the health food stores (like $8.00 for a small package) it’s certainly more economical…