Crispy Kale Chips

Photo: Alli Shircliff

Ingredients

1 bunch kale (any variety)

2 tablespoons Olive oil

1 garlic clove, minced

Salt and pepper to taste

Preparation

Preheat oven to 375 degrees.

Thoroughly rinse and dry the kale leaves.

Cut off the stems of the kale. The stems can be pretty thick and fiberous, so you can either throw them out, or cut them into tiny coins and add them to the kale chips or save them for a stirfry or soup.

Next chop the kale into large pieces.

Put into bowl and toss with olive oil, garlic, salt and pepper. This is a basically flavored recipe. Feel free to add your own flair to the flavorings...such as cumin and red pepper flakes, or truffle salt if you have it.

Top a baking sheet with parchment paper and place kale on sheet, making one layer, so all the kale gets cooked evenly.

Bake for about 10 minutes.

Open oven and toss the chips with tongs to distribute the heat and oil.

Bake for another 5-10 minutes, until the ends become browned and kale is crispy.

Let cool for a few minutes to finalize the crisp. Serve as a festive appetizer or side dish.