- Enough Kale to cover a baking pan in one layer (stems removed)
- 1 - 2 tablespoons olive oil
- 1 teaspoon kosher salt
- Optional - Sriracha, malt vinegar, seasoned salt
- Preheat oven to 325. Spread Kale on the bottom of a cookie sheet and sprinkle one tablespoon of olive oil and salt. Toss to coat evenly. Use the second tablespoon of olive oil if leaves are not all lightly coated. Bake for 12-15 minutes. Remove pan from the oven when the leaves are crisped but not burnt. I usually shake the pan and if they make a noise they are done. Sprinkle with seasonings to taste.
Recipe by at http://www.beckiswholelife.com/2012/10/07/kale-chips/