Kale chips

[Terry R.]

Can't stop eating these.

Bunch of kale, preferably organic
EVOO
sea salt

Preheat oven to 275 degrees, wash, remove ribs, dry, tear into large chip size, massage with tiny amount of EVOO, sprinkle VERY lightly with sea salt, (they shrink a lot, and will become too salty, bake for 15 to 20 minutes, or until they crisp wisps of kale chips.

[Pam Garlow]

I love Kale. I'll have to try this.

[Shirley LaMoine]

I've been eating these for a couple years at a swanky restaurant in Boulder. Thanks for the recipe. They are wonderful, indeed. I'm going to give these a try.

Thanks,
Shirley

[Jim Bennett]

My wife has made these a bunch of times. Not sure how, but they sure are a nice light snack.

[keekers]

I made a few batches last year. Try some crushed red pepper seasoning to kick them up a notch.

[Denece]

If you really want to kick it up, add about 1/3 cup of nutritional yeast per bunch of kale when you are rubbing in the EVOO and salt. It makes them taste cheesy! I do tons in my food dryer. It's our favorite snack.

[trainjunkie]

I use J&D's Bacon Salt on my kale chips!

[Denece]

Sounds relish!

[Shannon Thompson]

I also sprinkle a little parm cheese on while baking... yum....

[Terry R.]

Have to give some of these add ons at try, thanks. terry r.