When I first heard of and witnessed the phenomenon that is Kale chips, I was a little turned off. Krispy leafy greens weren’t at the top of my taste buds bucket list, but I have to say it was quite the taste sensation! Not only that, it’s a nutrient rich alternative to potato chips. More importantly they fit into my clean eating lifestyle and BONUS my child can’t get enough of them! I’ve had a few requests for the recipe, so I decided to pass it along today. Here you go!
|Even Kids love Kale Chips|
|Make sure the Kale is completely dry after rinsing!|
|Try using kitchen scissors to cut the leaf away from the stem.|
|Trim the leaves into bite size pieces. Keep in mind the leaves will shrink in the oven.|
2. Lightly toss the kale in olive oil. Don’t soak, but make sure they are well covered. Add in the minced garlic to taste (I use about 1/2 tsp). Add in sea salt to taste.
3. Spread out on cookie pan and cook on 425 for 12 to 15 minutes or until the leaves are krispy and dry. Let cool for 10 to 15 minutes. Bonus!! Add parmesan cheese for extra flavor.