Thursday, August 11, 2011

Kale Chips (without the performance!)


  • 1 bunch kale
  • 1 tablespoon olive oil
  • 1 teaspoon seasoned salt or sea salt


1. Preheat an oven to 350 degrees F (175 degrees C). (Optional: Line a non insulated cookie sheet with parchment paper.)

2. With a knife or kitchen shears carefully remove the leaves from the thick stems. Wash and thoroughly dry kale with a salad spinner or with a towel. Rub small amount of oil into leaves with fingers and tear into bite size pieces and sprinkle with salt.

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

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