Plain Kale Chips

Today, I am sharing an easy and tasty recipe that you can kill in a good way, or a bad way depending on how well you follow directions.  These are a good match to a plain potato chip that is thinly sliced.  No doubt, they have got to be a better choice.  Create an option for yourself and your family.

This recipe can be found here.  What I want to share with you today, my the technique I used.  My husband and one of my daughters also enjoyed these as well.  A lot.  

Homemade Kale ChipsThe What's:

1 bunch kale, rinsed, thoroughly dried, and chopped (remove thick stems, or not)

olive oil

sea salt

(I added sesame seeds)

Recipe from AllRecipes.com

Pre-heat the oven to 350 degrees and cover your cookie sheet with parchment paper.   Place your kale in a large ziploc bag and place enough olive oil in the bag to cover each pieces of kale.  This amount will varied by how much kale you are making.  I added three sprinkles of sesame seeds and at least 1/2 Tbsp of Kosher Salt.  Seal the ziploc bag and shake the bag until every piece of kale is covered.  Open the bag and spread the kale evenly on two cookie sheets. 

Bake your kale at 350 degrees for 10-20 minutes until the edges are browned but not burnt.  I tossed the kale around a bit and when I saw the edges were browning, I turned the oven down to 225 and let it bake until they were equally crunchy.  If you want a crunchy chip like I do, keep watching and tasting them, at a lower oven temperature, every ten minutes until they are equally toasty.  Let them cool before serving, if you can resist.  

Recipe from AllRecipes.com