I try to keep a batch of kale chips on hand at all times. Their salty crunchy texture always cures my craving for chips and pretzels without being left with a bloated guilty conscious.
0 Preheat your oven to 210 degrees.
1 Line one or two baking sheets with aluminum foil.
2 Wash your kale and pat dry.
3 Cut the stems off your kale leaves. You can now either leave the leaves whole for large chips or cut them into 2” squares for smaller chips.
4 Drizzle the leaves with the evoo.
5 With your fingers, spread and rub the oil onto every section of the kale leaves.
6 Place the kale leaves on the baking sheet only 1 layer thick.
7 Dust evenly with the salt and pepper.
8 Bake for 1 hour.
9 Let cool then enjoy!
