Hand over the greasy potato chips…and go cook up a quick batch of Kale Chips! 20 minutes to make!
Kale has so many incredible health benefits…I encourage you to google them 😉
- 1 bag of Kale (you can buy bagged Kale as well, but fresh looked better at the market!)
- EVOO (Use a MISTO sprayer if you can! I also used some PAM for the cookie sheet)
- Various spices of choice (I used cayenne, garlic powder and italian blend Mrs. Dash)
- Sea Salt (I did not actually use any since i’m watching my sodium)
Preheat oven to 350F.
Tear Kale off of stems into bite sized pieces. Put in colander and rinse. If you have a salad spinner, use that so you can whisk away the excess water. I just used paper towels to dry the excess water off. A little bit is ok.
2 ways to do this.
1: Toss Kale in a bowl with EVOO, spices and sea salt and lay out on cookie sheet. Do not overlap layers or else they won’t crisp properly.
2: Spray cookie sheet with PAM. Lay Kale on cookie sheet and spray with MISTO EVOO. Sprinkle spices and sea salt on top. FYI: This method will reduce the calories!
Once you have your Kale on cookie sheets, place in oven. Set timer for 15 minutes.
When the Kale is crispy…your chips are done!
If you don’t eat all of them at once (haha)…store in a paper bag so they stay crisp longer. Do not refridgerate. If they lose any crispness, you can pop them back in the oven for a bit.
**I will let you know how long they stay crisp this way. They are in a paper bag on my counter now!! I’ve read up to a week…but I doubt they last that long in this house.**