Ingredients
- 1 Large head of Kale
- 2 tbsp extra-virgin olive oil
- 1/2 tsp Kosher salt
- 1/4 tsp dried curry ginger or garlic optional
Servings: people
Instructions
- To prepare the kale, cut the leafy part away from both sides of the center stem (inner rib). Wash the kale leaves. Spin or pat dry with paper towel. Cut leaves into approximately 2-inch squares.
- Preheat oven to 375 degrees. Spray a baking sheet with a fine layer of olive oil. While the oven is preheating, place kale into a medium mixing bowl, adding olive oil and tossing until leaves are evenly coated. Add salt and toss again until leaves are evenly coated.
- Spread the kale in a single layer on the baking sheet. Bake for 10 minutes. Turn the leaves and bake for another 2-3 minutes or until chips are crisp and lightly browned. Sprinkle with additional seasoning of your choice. Transfer to a serving bowl or tray. Serve warm. Kale chips can be stored in a zip lock bag for two-three days.