Purple Kale Chips

Kale chips are really easy to make, super delicious, and crunchy ( not to mention, really good for you!)
Makes 4 servings

2 bunches of purple kale
2 Tablespoons cooking oil
1 teaspoon salt


Pro tip:  Oven temperatures vary, so watch your baked purple kale chips carefully. They will actually finish crisping up as they cool (after you remove them from the oven), so you don’t want them to look too “done” while still in the oven. You can always put them back in the oven if you think they need a couple of extra minutes even after they’ve cooled.

1. Thoroughly wash kale by putting in a mixing bowl filled with water, swishing, and draining the water. Repeat if needed.
2. Thoroughly dry kale (this is important so the oil and seasoning will stick).
3. Separate the leaves from the stalk (also remove the stem that runs up the middle of each leaf). Tear leaves into chip-sized pieces (about 1 1/2 inch “squares”).
4. In a large mixing bowl, add kale and drizzle with about 2 tablespoons cooking oil of your choice. Use your fingers to spread the oil and make sure that each leaf is evenly covered. Sprinkle with salt and toss to coat.
5. Lay leaves on a foil-lined baking sheet or a reusable non-stick silicone baking sheet. We set our oven temperature at 300° and baked for 10 minutes, flipped the leaves with tongs, and baked for an additional 10 minutes.

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