If you have an over abundance of kale in your garden, a great way to use them up is to make some yummy kale chips.
Wash and dry leaves
Massage each leaf with oil, I use olive oil. I’ve also used oil oil infused with garlic and chilli peppers.
Cut with a knife or tear the leaf into large pieces. I don’t add the stem or the thick centre. (I like to tear large pieces of leaf from the stem).
Spread a SINGLE LAYER on a large cookie sheet lined with parchment paper. (this is key) if you stack the kale on top of each other the chips will be limp and not crispy.
Sprinkle whatever seasoning you like. I like to use salt.
Bake at 300 oven for 10 to 20 minutes, until they are shriveled up and crispy. Low heat is key.
1/2 way through the baking rotate the pan. NO NEED TO FLIP THE CHIPS
Remove from oven and let it sit for 3 minutes before touching them….. I know it’s hard not to sample right away.
I leave my chips in a large steel bowl with Aluminum foil over it. If the chips get soggy afterwards (like days later) due to high humidity, I just pop them into the oven again for a few minutes and they crisp up again very nicely. Enjoy!