2 bunches of kurly kale
2 TBS olive oil
Celtic or Himalayan salt to taste
Freshly ground pepper to taste, if desired
Preheat oven to 350ᵒ F. Rinse the kale and tear it off the stem into large pieces, as the pieces will shrink considerably as you can see in the photo above. Place pieces of kale into a bowl.
Drizzle with olive oil and massage the oil into the kale. Spread pieces into a single layer on baking sheets lined with parchment paper or Silpat mats. Sprinkle with salt and pepper.
Bake for 10 - 15 minutes, or until crisp. To make them extra crisp, I turn the oven off, let some heat out and leave the kale in the oven for about an hour to dehydrate fully.
You might also like:
Cheezy Vegan Kale Chips
Avocado Kale Salad
Cranberry-Apple Kale Salad Heaven!
Maria Rippo is a Transformational Weight Loss & Wellness practitioner with an online as well as a local practice in Bothell, WA.This article Copyright 2013 by Maria Rippo, all right reserved. To replicate or use any portion of this article, please do so in its entirety including this text or contact the author at firstname.lastname@example.org.