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.
1 good sized head of Lacinato kale, aka Tuscan kale (or curly, if you prefer)
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.
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.
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.