How to make kale chips

 I have been a little obsessed with kale chips since making my first batch a couple of months ago.  The whole family likes them and a batch never last more than a day around here.  There are super delicious, very easy to make and good for you (BONUS)!

 First start with a bunch of kale.  Kippy and I had picked ours at Bluebird Gardens CSA, but you can buy it at the grocery store.

Wash it up.

 

Separate the leaves from the stem (which is woody) by tearing it with your hands. Pat the leaves dry with a towel and pull the leaves into bit sized pieces.

Coat a pan with some Pam, add the kale leaves and lightly drizzle with olive oil.  I like to then gently mix the greens with my hands and then sprinkle liberally with sea salt. I have also used garlic salt and made a batch with chili powder, but our family prefers the sea salt.

Bake for 10-15 minutes in a 350 degree oven.  Check periodically and mix the greens around until they are all crisp and crunchy.  I once burned an entire batch and smoked up the house because I thought I could set the timer for 10 min and walk away.  The baking time depends on the water content of the kale.  The fresh kale that we picked had to bake a little longer, but the store bought kale is the batch I cremated.  Learn from my mistakes. 

Enjoy the crunchy goodness!