Ingredients:

  • 1 bunch kale (about 8 oz / 225g), any variety (curly, lacinato/dinosaur, or red)
  • 1 tablespoon olive oil (15 ml), extra virgin preferred
  • ½ teaspoon sea salt (2.5 ml), or to taste
  • Optional: ¼ teaspoon garlic powder (1.25 ml), onion powder, smoked paprika, or red pepper flakes

Instructions:

  1. Wash the kale thoroughly and dry completely (very important!). Remove the tough stems and ribs by tearing the leaves away. Tear the leaves into bite-sized pieces.
  2. Place the kale in the large bowl. Drizzle with olive oil and sprinkle with salt and any optional seasonings. Massage the oil and seasoning into the kale leaves to ensure even coverage.
  3. Spread the kale in a single layer on the prepared baking sheet. Avoid overcrowding, as this will steam the kale instead of crisping it. Bake in batches if needed.
  4. Bake in a preheated oven at 350°F (175°C) for 10-15 minutes, or until the edges of the kale are crispy and slightly browned. Watch carefully, as kale chips can burn quickly.
  5. Remove from the oven and let cool completely on the baking sheet. They will crisp up further as they cool. Store in an airtight container for up to 3 days.