Kale Chips

Ingredients

Instructions

1. 1

   Preheat the oven to 150°C and line a large baking tray with baking paper. Wash the kale if needed, then dry it extremely well; any moisture will make the chips steam instead of crisp. Remove the thick stems and tear the leaves into large bite-size pieces.

2. 2

   Place the kale in a large bowl. Drizzle with the olive oil, then sprinkle over the garlic powder and salt. Massage the leaves for 1-2 minutes until every piece is lightly coated and slightly softened, but not wet or heavy with oil.

3. 3

   Spread the kale over the prepared tray in a single layer with space between the pieces. Bake for 8-10 minutes, rotating the tray halfway through, until the edges are crisp and the leaves are dry to the touch. Watch closely in the last 2 minutes, as kale can go from crisp to burnt very quickly.

4. 4

   Cool on the tray for 2 minutes; the chips will crisp a little more as they cool. Taste and add a tiny extra pinch of salt only if needed, then serve immediately for the best texture.

Nutrition per serving

Notes

• •For truly crisp chips, the kale must be completely dry before oiling.
• •Do not overcrowd the tray; bake in 2 batches if necessary.
• •This paleo version omits nutritional yeast because it is not considered paleo.
• •Best eaten immediately, though they can be kept in an airtight container for up to 1 day if fully cooled first.

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