From the Pantry Butler kitchen
Kale Chips
A crunchy chip that you can customize to your liking! Make sure kale is washed and thoroughly dried to ensure kale chips are crispy and not soggy. USDA MyPlate Kitchen — Del Norte (California) Department of Health and Human Services — and University of Kentucky Expanded Food and Nutrition Education Program (EFNEP) (public domain), via myplate.food
Ingredients
- 1 cup kale — or chard, spinach, or collards
- 1 1/2 tablespoons olive oil — or oil of your choice
- seasonings of your choice
Method
- Wash hands with soap and water.
- Preheat oven to 300 °F.
- Line a cookie sheet with parchment paper (optional).
- Wash and dry kale.
- With a knife or kitchen scissors, carefully remove the leaves from the thick stems.
- Tear into bite-sized pieces and place kale pieces on cookie sheet.
- Drizzle oil over kale and then sprinkle with seasonings of choice.
- Bake 10 to 15 minutes or until kale is crisp and edges are brown but not burned.
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