1 large bag of kale (you can get the kind you pick off the stalk, but that’s a pain in the butt)
No stick spray
Kosher salt (some people use Seasoning Salt)
Preheat the oven 350. Wash kale (if it isn’t prewashed) and pat dry. Place on a cookie sheet. Spray with no-stick spray. Sprinkle with kosher salt. Flip over the leaf and repeat the process.
Bake for 10 minutes. Remove from the oven, flip and cook for another 10 minutes.
This is an easy, healthy, low-carb recipe that everyone will love. Kale chips could replace traditional chips! These are not very good the next day, as they get soggy or stale. Also, they take on the consistency and taste of whatever you pack with them. That is if you fill your lunch for school or work. It never lasts too long at my house. My kids and I will gobble them up quickly. Nowadays, they make kale chips. I prefer to make them because I know exactly what goes on in them. There is nothing hidden. I may even try to sprinkle some parmesan on them because who doesn’t love parmesan!
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