I’m probably the last blogger on Earth to post about kale chips, but just in case you happened to miss this trending recipe, here it is! I like to add my own little twist, by making them salt and vinegar flavored, but you can keep them plain or make up your own medley of spices. They have a delicious light crunch sure to appease any monstrous potato chip craving.
1 bunch of kale, washed, de-stemmed, and dried (or purchase precut, ready-to-eat in bag)
1 tbsp. olive oil
Sprinkle of salt and pepper
1 tbsp. vinegar if you like them salt & vinegary
Parmesan cheese if you like them cheesy
Mesquite seasoning if you like them BBQ-y
Ketchup or steak sauce for dipping
Preheat oven to 350 degrees. Tear big leaves into smaller pieces. Spread leaves in an even layer on cookie sheet. Toss in olive oil and seasonings of choice. Bake until edges are slightly brown, about 15-20 minutes. Keep in mind that the leaves will shrink down quite a bit. Thin, crispy, and addicting!