The folks at Happy Acres (that would be my wife and me) really love their kale chips. Any type of kale will work for this recipe – red or green, curly or flat, though larger leaves will be a bit easier to work with.
Kale Chips
Adapted from various sources
6 oz kale, chopped
1 tbsp olive oil
salt (optional)
1. Preheat oven to 300°F. Rinse and drain the leaves, then remove the stems and any tough center ribs (I lay the leaves flat on a cutting board and remove the stem and rib with a couple of knife cuts run lengthways along the leaf).
2. Next, cut the leaves into large pieces (2-3″), and toss them with the olive oil in a large bowl until the pieces are all coated with oil. Sprinkle with salt if desired (we usually leave ours unsalted).
3. Line a baking sheet with foil or parchment paper for easier cleanup. Arrange the kale pieces in a single layer on the baking sheet.
4. Bake for 15-20 minutes until crisp, then let baking sheet cool on a rack before removing chips.
Servings: 4
Nutrition Facts
Nutrition (per serving): 43 calories, 31 calories from fat, 3.6g total fat, 0mg cholesterol, 110.4mg sodium, 100mg potassium, 2.6g carbohydrates, <1g fiber, <1g sugar, <1g protein, 32mg calcium, <1g saturated fat.