1small bunch fresh kaleyield approximately 2.5 oz leaves
1teaspoonsextra virgin olive oil
Preheat oven to 350 °F. Line a metal baking sheet with a silicon baking mat or parchment paper.
Use your hand or a pair of scissors to trim off the hard stems of kale. Tare or cut the kale leaves into bite size pieces. Thoroughly rinse the leaves and remove any dirt on the leaves. Place the washed kale leaves into a salad spinner to remove excess water.
Transfer the kale leaves into a large mixing bowl. Add oil and salt. Gently massage the leaves to help evenly coat them with the oil and salt.
Place the kale leaves onto a lined baking sheet (I used two). Spread the leaves to a single layer without any overlapping. Bake for 10 minutes on the middle rack of the oven.
Remove the baking sheet from the oven and let the kale chips rest on the baking sheet for 2 minutes before transferring to a serving dish. These kale chips can be stored in an airtight container for up to a week. If they became soft and slightly limp, return them to 350 °F and bake for 1-2 minutes.
Crispy Kale Chips https://lightorangebean.com/crispy-kale-chips/