I finally got around to making kale chips. Wow! I should have done it sooner! Even hubby liked them, and he’s not big on eating veggies at all. I couldn’t remember how much time to cook them, so I looked up a recipe online. I found a recipe for Crispy Kale “Chips” on the Food Network page. It even has a video. Be careful with the time. Some of my chips were a bit overdone. I wanted to spray on the oil, but I didn’t want to use Pam because I didn’t want any chemicals in the oil. I wanted just plain extra virgin olive oil. So I bought an RSVP Endurance Oil Mister. Very nice! You pump air into it, and then it works just like an aerosol can.
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt, for sprinkling
Preheat the oven to 275 degrees F.
Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.