- a big bunch of kale
- 1 tbsp roasted garlic olive oil
- 1/4 tsp sea salt
- 1/4 tsp smoked paprika
- 1/4 tsp maple pepper
Remove woody stems from the kale and tear the leaves into desired size.
Thoroughly clean and pat dry the kale leaves.
Drizzle the oil over the kale and mix to cover the leaves.
Place kale in a single layer on parchment paper or a lightly oiled baking sheet.
Bake slowly in a 325 oven for 12 – 20 minutes. Begin checking for doneness around 12 minutes. The chips are done when they are crisp but still bright green. Brown kale chips are bitter and unappealing. They can brown quickly so be alert and mindful.
Remove from oven, toss with blended salt and spices, and enjoy!
(We ate these too fast for another photo). Yum. You can vary the spices easily in this recipe. And, I bet even the kids will love these!