By making this alternative to potato chips, you’re slashing the fat, beefing up the nutrients—and satisfying that craving for something crunchy Kale is rich in calcium and vitamin A.
Cook’s Review: These are easy to make. Be sure to keep turning them every 5 minutes for at least 15 minutes. It’s best to eat the whole batch because leftovers will not be crunchy the next day. My seven-year old daughter really liked these!” ~ Natalie S.
|4 cups kale (1 large bunch)|
|1 tbsp. Ellyndale Organics™ Extra Virgin Olive Oil*|
|1 tsp. sea salt|
*NOW items available at your local health food store
- Preheat oven to 375 degrees F.
- Line a baking sheet with parchment paper.
- Wash the kale. Fold each leaf in half and tear or cut out the tough stem, then stack and slice into manageable-size pieces.
- Toss pieces in a bowl with olive oil until coated, then arrange in a single layer on a baking sheet.
- Roast for five minutes, then turn carefully with metal tongs and roast another seven to 10 minutes until kale begins turning brown, crisp and brittle.
- Remove from oven and sprinkle with sea salt. Serve promptly.