Easy Crispy Kale Chips

Easy crispy kale chips are gluten-free, vegan, dairy-free, soy-free and guilt-free. Season with sea salt after baking, to keep them airy and crisp.

Ingredients: 

1 good sized head of Lacinato kale, aka Tuscan kale (or curly, if you prefer)
Olive oil
Sea salt

Instructions: 

Preheat the oven to 350ºF.

Separate the leaves and wash the kale thoroughly in cold water. Pat dry.

Slice out the tough center stem, then cut the leaf crosswise into 3-inch pieces.

Toss into a large shallow roasting pan (or use a baking sheet).

Drizzle with olive oil and massage the pieces to coat each piece. Spread them evenly in the pan, in a single layer.

Pop into the oven and bake for 15 minutes. Stir gently to loosen the chips and separate them. Bake for an additional 7 to 10 minutes or so, until good and crispy.

Sprinkle with sea salt and serve.

Makes 2-3 servings.
Flavor Options:
Tamari: 

Before baking sprinkle (lightly!) a touch of gluten-free tamari sauce* (*contains soy) and massage it with the olive oil. A little goes a long way- so don’t overdue it. And skip the sea salt.

Lemon Pepper: 

Spike it with lemon pepper after coating with olive oil.

Greek herb blend: 

Classic Greek herbs such as mint, lemon peel, garlic and oregano are marvelous with kale.