Kale Chips are pretty popular these days, and if you haven’t tried making them yet you should!
Kale is full of vitamins A, K, C. It is also a good source of minerals copper, potassium, iron, manganese, and phosphorus.
It’s one of the best cancer fighting foods out there.
We eat these chips all the time, and it’s a good thing because as those of you who grow kale in your garden know, it grows easily and it grows large.
We eat these a few times a week and still can’t keep up with our four plants!
- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
- Preheat an oven to 350 degrees F (175 degrees C).
- Remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with sea salt.Be careful not to put too much oil. I use a sprayer and just mist them.
- Bake until the edges brown but are not burnt, 10 to 15 minutes. 12 is the magic number for me, and watch them carefully, a minute too long and they’re ruined.