Crunchy Kale Chips
A few tricks to making yummy scrumptious Perfectly Crispy Baked Kale Chips:
LIGHT on the avocado oil. If you use too much and they’ll get all soggy. Ew.
Don’t skimp on the salt and pepper! You may even want to get creative and try adding some Cajun spices, you really can't go wrong here.
Low oven temperature. Be patient, turning up the heat won't save you time, it will just compromise your end product. These require 325 and DO NOT GO ABOVE!
Rotate the pan halfway through baking. If you have a convection oven you can skip this step.
Stick to a single layer. Do not overcrowd you’re baking sheet. A single layer of kale chips, evenly spread out, will cook the best. Do more than one batch if necessary.
Ingredients:
2 tsp avocado oil
1 tsp coarse salt
1/2 tsp black pepper
1 large bunch fresh kale
Directions:
Preheat oven to 325 degrees.
Rinse kale thoroughly.
Remove the leaves from the tough stems and roughly chop into bite size pieces. Dry with a salad spinner or lightly pat with a paper towel.
Combine kale, avocado oil, salt and pepper in a medium size bowl. Toss until kale is lightly coated.
Place in a single layer on a cookie sheet.
Bake for 15 minutes, rotating the tray around halfway through cooking time (If you are using a convection oven you can skip the rotation.
Remove from oven and let cool for 5 to 10 minutes. Serve at room temperature.
Enjoy!
