Posted from HuffingtonPost.com

Kale Chips

Provided by: EatingWell 

25 mins total 25 mins prep110 calories/serving 

 Servings

Not a fan of kale? These crispy baked kale 

chips will convert you! For the best result,

don’t overcrowd the pans.

Ingredients

• 1 large bunch kale, tough stems removed, 
•    leaves torn into pieces (about 16 cups; see Note)
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt

Directions

• 1. Position racks in upper third and 
•      center of oven; preheat to 400°F.
• 2. If kale is wet, very thoroughly pat
• dry with a clean kitchen towel; transfer
• to a large bowl. Drizzle the kale with oil
• and sprinkle with salt. Using your hands,
• massage the oil and salt onto the kale
• leaves to evenly coat. Fill 2 large rimmed
• baking sheets with a layer of kale, 
• making sure the leaves don’t overlap. 
• (If the kale won’t all fit, 
• make the chips in batches.)
• 3. Bake until most leaves are crisp,
• switching the pans back to front and top 
• to bottom halfway through, 8 to 12 minutes 
• total. (If baking a batch on just one sheet,
• start checking after 8 minutes to
• prevent burning.)
• Note: Choose organic kale when
• possible. Nonorganic can have high
• pesticide residue.
• To Make Ahead: Store in an airtight 
• container at room temperature for up to 2 days.