Oven Roasted Kale Chips

Photo: Redawna

Ingredients

seasonings

Line a cookie sheet with parchment paper.

With a knife carefully remove the leaves from the thick stems and tear into bite size pieces.

Wash and dry kale with a salad spinner or place between a few sheets of papertowel.

Place kale into a large bowl and lightly drizzle with oil.

I use canola but any oil you prefer is fine.

Season with salt and seasonings of your choice.

Pour out onto the lined cooksheet and spread it out so it can toast evenly.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

6 servings

Tuesday, March 22, 2011 - 10:41am