Kale grows easily in our garden. We're likely to have a stand of it most months of the year. But in the spring, it takes off, which means it's time to make some kale chips. This recipe is easy and tasty and a great way to enjoy a big batch of healthful leafy greens.
Ingredients
- 8 cups fresh kale, washed and well-dried
- 1 Tbsp. favorite oil (can use coconut or olive or grape seed oil)
- 1/4 tsp. fine sea salt
- 1/4 tsp. paprika
- 1/4 tsp. freshly ground black pepper
Instructions
- Preheat oven to 350°F.
- Remove long, tough stems from kale. Coarsely chop remaining leaves into chip-sized pieces.
- Toss kale, oil, salt, paprika, and pepper into large bowl. Stir together until all is well-coated.
- Spread kale in thin layer across 2 cookie sheets, making sure the kale is not bunched up and has room to crisp on the baking tray.
- Bake for 10 minutes, watching carefully to guard against burning. Kale is ready when it looks crunchy and light. Remove from oven; gently scrape off tray onto serving dish. Serve warm.
