If you like salty and crunchy, you’ll love this chips. They’re a cinch to make and are an easy way to sneak in your daily serving of greens.
Kale is packed with a ton of vitamins, helps your body detox, can reduce your risk of developing cancer, and contains more calcium per serving than a glass of milk. This chips are a great way to satisfy your salt-tooth while giving your body an awesome nutrition boost. Bon Appétit!
Tuscan Kale Chips
by Dan Barber
Yield: Makes 24
12 large Tuscan kale leaves (also known as Lacinato or Dinosaur kale), rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
sea salt & fresh ground pepper to taste
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.