Baked Kale Chips Recipe

Preheat the oven to 325°F, and line a large baking sheet with parchment paper.
Using a knife or kitchen shears, carefully remove the ribs from the kale and cut into bite sized pieces. Wash and thoroughly dry the kale with a salad spinner.
Lay kale on a baking sheet and toss with the olive oil.
Bake in the preheated oven for 10-12 minutes or until crisp, turning the leaves halfway through. Sprinkle with salt as soon as you remove them from the oven.

My Top Tip: Don't use too much oil! It's easy to think that extra oil will give you crispier chips, but because we're dealing with a leafy green, too much oil can actually backfire because it adds too much moisture to the kale. Depending on how large your kale bunch is, you can start with a tablespoon of oil (just use enough to barely coat the leaves).
Storage: Store any leftovers in an airtight container on the countertop for 1 day, or in the fridge for up to 3-4 days. Just know that in the fridge, they will soften, so you can re-crisp them in a 250ºF oven.

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