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.

Ingredients

4 cups kale (1 large bunch)

1 tbsp. NOW Extra-Virgin Olive Oil*

1 tsp. sea salt

*NOW items available at your local health food store

1. Preheat oven to 375 degrees F.
2. Line a baking sheet with parchment paper.
3. Wash the kale. Fold each leaf in half and tear or cut out the tough stem, then stack and slice into manageable-size pieces.
4. Toss pieces in a bowl with olive oil until coated, then arrange in a single layer on a baking sheet.
5. 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.
6. Remove from oven and sprinkle with sea salt. Serve promptly.