Kale Crisps

Love potato chips? Love that salty crunch? Well, I now have an amazing chip substitute that tastes great and is a super food too--KALE! This is a simple and easy recipe that allows you to save them in a plastic bag for a week to a week in a half! My only suggestion is bake a lot of them because they go FAST! 

Kale Crisps

Oven: Low Broil

2 bunches of kale

salt

olive oil

optional: turmeric powder, pepper, garlic powder, onion powder etc...

Strip all of the kale leaves from their stocks. The easiest way to do this is to zip your hand down the stock and where it breaks is what you throw out (or juice!!!). Fill a cookie sheet with as much kale as you can fit. Sprinkle salt and olive oil evenly on the kale leaves (bc the kale shrinks you need to put less salt than you think, you can always add more later). Bake in the oven on LOW broil. Certain pieces will cook faster than others, so PULL out the pieces that are done and let the others cook. Kale is done cooking when it is crisp--not burnt! Enjoy!

NOTE:  The Kale shrinks to almost half of its size.

Enjoy Kale crunched up over salads, on eggs, as a chip substitute, on top of soup etc...