Prep kale: Thoroughly wash and dry kale, rip/cut into 1-2 inch pieces, removing tough stems - save the stems for salads, breakfast eggs, or a smoothie
Season: Add kale leaves to a large mixing bowl, drizzle in olive oil and massage kale until thoroughly coated, add seasonings and stir until coated
In a single layer, spread kale out on two lined baking sheets - overlapped kale won't get crispy
Bake for 15-20 minutes, stirring kale about half way through to ensure they don't burn. You may need to bake for another 5-10 minutes if the kale isn’t crispy yet. Keep a close eye on them as they can burn easily!
Remove from oven and let cool slightly, kale will continue to crisp up after it’s removed from the oven.
Enjoy immediately – these chips are best served fresh. Store leftovers in an airtight container at room temperature for 3-4 days.
Notes
LEFTOVERS/STORAGE: These kale chips are best enjoyed fresh from the oven, as they tend to lose their crispness with time.NUTRITION NOTES: Kale is high in fiber and antioxidants, and is an excellent source of potassium and vitamin K.SERVING SUGGESTIONS: Enjoy these kale chips as a nutrient-packed snack.