With a busy schedule, unfortunately, convenience sometimes outranks healthy as a factor in my food choices. So when I come across foods that are convenient, tasty, and healthy; I leap for joy. This kale recipe does not disappoint.
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Preheat the oven to 350 degrees.
You start off by cleaning the kale with water (kale leaves have great hiding spaces for dirt). From here, you need to ensure your kale is as dry as you can get it. I recommend using a salad spinner to get all of the extra water off (kale leaves also have great hiding spaces for water). If you don’t have a salad spinner you can dry the kale leaves with a paper towel.
From here, I like to cut off the excess vein from the bottom, and then I devein the leaves. From here you will cut the kale into smaller, bite-size pieces.
Now you will take the kale and place it in your mixing bowl. Add about 2 tablespoons of olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper. It is best to use your hands as you mix the kale, oil, salt, and pepper. You can always add more ingredients to taste. You can also get adventurous and add an herb like rosemary, or a hot factor like red pepper flakes.
Once you have your set combination of ingredients all mixed together, line a baking sheet with aluminum foil (for easy clean up). Take your kale mixture and spread it across the lined baking sheet. Make sure that you have a single layer of kale on the sheet (you can always use more baking sheets if you need to). The single layer ensures a crispy chip.
Place the kale in the 350 degree oven for about 10 minutes. When the kale is ready the edges will be a darker green, and the texture will be crispy. You can always add a couple of more minutes to the timer if you want extra crispy chips (but make sure that you don’t burn your kale).
And voilà! You have a very healthy and easy option to snacking. Enjoy!