Particularly helpful if you’re missing crispy, crunchy chips!
- 1 bunch kale (green is best because you can tell when it’s browned). Note 1 bunch is approx 2 cups by my estimation
- 2 tsp olive oil (preferably spray)
- Fine Sea Salt to taste (go VERY VERY VERY lightly, a tiny bit goes a long way on these for some reason)
- Garlic powder, SPIKE seasoning, or other seasonings – get creative
Preheat oven to 350 (convection), or 375 (regular). Line a cookie sheet with parchment paper. If you’re not using oil spray, you need to rinse and rub the kale with oil while it’s still in a bunch. Otherwise, tear chip-sized chunks of the kale leaves from the tough stems and place on the cookie sheet in an even layer. IUt’s okay to crowed them because they cook way down, but try not to layer them. Spray lightly with olive oil spray, season with LIGHT amount of salt, and seasonings per your preference.
Bake for roughly 8-15 minutes (depending on your oven). They’re done when they’re totally crispy, no limp pieces, and slightly brown. Watch them so they don’t get too over-cooked. Serve immediately. Anticipate that anyone who tries a bite will want half, so make plenty. ;)