Kale Chips

  • 4-5 large leaves, center stem removed
  • 1 teaspoon extra virgin olive oil
  • 3/4 teaspoon seasoned salt


Preheat the oven to 300 degrees F. Remove the center stem on the kale and cut each leaf into bite size pieces. Was and thoroughly dry the kale. If you have a salad spinner, now is the time to use it. It will help to get your kale bone dry.

In a large bowl, toss the kale with the olive oil and seasoned salt. Get in there with your hands to make sure each piece of kale is coated with the oil and the seasoned salt. Go ahead and taste a piece or two of the kale. Is is seasoned enough for your taste? If not, add a bit more seasoned salt.

Spread the kale in a single layer on a baking sheet and place on the center rack of your oven. Set the timer for 20 minutes and walk away. You don't want to touch the kale while it is cooking. At 15 minutes I started to taste the kale for crispiness. I wanted to be sure it didn't over cook. 20 minutes was perfect timing for my oven, but your oven may be different. You want to hear a crunch when you bite into your kale chips.

Remove the kale from the oven. Cool in the pan. Transfer to a serving platter using a spatula and being careful not to break up the chips.