I have been trying to broaden my leafy green horizons.

So while “This kale salad tastes like I’d rather be fat!“…these baked kale chips taste so awesome that I cannot stop eating them!

Here is a quick and simple delicious recipe for baked kale chips.

Ingredients

• 1 bunch or 1/2 bag of kale
• 1 Tablespoon olive oil (I use grapeseed oil)
• 1 Teaspoon seasoned salt

Directions

• Preheat an oven to 350 degrees F (175 degrees C)

• Line a non insulated cookie sheet with foil or parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear or cut into bite size pieces. (don’t skip this step, these things taste nasty!)

• Wash thoroughly and dry kale with a salad spinner.

• Drizzle kale with olive oil and sprinkle with seasoning salt.*

*I prefer to add my oil and seasoned salt to a gallon sized zip top bag and shake it up until the kale is completely covered in the oil mix.

• Spread out evenly on the foil lined baking sheet.

• Bake until the edges brown but are not burnt, 15 to 20 minutes.**

**I like mine to be extra crispy so I bake the kale for 20 min (10 minutes on each side.)

Here it is all together without the pictures interrupting it…

Ingredients

• 1 bunch (or half a bag) kale
• 1 tablespoon olive oil (I use grapeseed oil)
• 1 teaspoon seasoned salt

Directions

1. Preheat an oven to 350 degrees F (175 degrees C).
2. Line a non insulated cookie sheet with parchment paper.
3. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces.
4. Wash and thoroughly dry kale with a salad spinner.
5. Drizzle kale with olive oil and sprinkle with seasoning salt.
   *I prefer to add my oil and seasoned salt to a gallon sized zip top bag and shake it up until the kale is completely covered in the oil mix.
6. Spread out evenly on the foil lined baking sheet.
7. Bake until the edges are brown but not burnt, 15 to 20 minutes.

Enjoy!

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