The craze a little while back was kale chips. Everyone was doing it.
I never really got on the bandwagon till I moved house and started shopping at a new fresh food market. This market has absolutely everything, especially things I only see at Asian grocers, like fresh pandan, dragon fruit… all at a cheap prices.
So when I stumbled onto kale, I just grabbed a bunch. I had no idea what I was going to do with it, I just knew I hadn’t bought it before and wanted to. The big bunch of leafy greeniness made me smile, and I headed home with hopes of deliciousness ahoy!
This recipe couldn’t be any easier if it tried. The results are crispy, healthy, green chips that everyone can enjoy, and without the guilt. I recommend using those posh sea salt flakes instead of normal table salt to make the dish extra special.
1 bunch of kale
1 tablespoon olive oil
1 teaspoon sea salt
1. Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.