Crispy Kale Chips
I love kale. I try to include it in my diet daily. I used organic leafy kale for this recipe but you can use baby kale or any form of kale that you find. This recipe also works well with spinach leaves too.
- olive oil
1. Pre-heat oven to 350 degrees. Line a cookie sheet with parchment paper.
2. Wash, clean and dry kale leaves. Using a knife cut the stems to separate the leaves. Coat in olive oil and seasoning (salt works fine but I used Greek in this recipe.
3. Transfer to cookie sheet. Bake until crispy, about 10 minutes. I do not allow them to get brown because it changes the flavor. I enjoy the bright green color of kale.
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