Kale is so healthy, but sometimes it's hard to know what to do with this leafy, leathery vegetable.
Try this delicious snack and you will be buying kale often! Eats like potato chips without the grease or starch.
- Bunch of kale
- Olive oil (about 1 tablespoon per 15-inch bowl of kale)
- Peg's Salt
- Rinse and dry the kale. Remove the tough, thick stalks and any wilted or yellow leaves.
- Tear the leaves into large, bite-size pieces and put into a mixing bowl. Drizzle lightly with olive oil and toss. (I use about a tablespoon per large 15-inch mixing bowl.) Lightly sprinkle with just a pinch of Peg's Salt. Mix very well until all pieces are evenly coated.
- Place kale pieces on a cookie sheet lined with parchment paper and sprinkle lightly with another pinch or two of Peg's Salt. Bake at 350 degrees until edges start to brown (about 9 to 12 minutes). Let cool before serving, and sprinkle with additional Peg's Salt if desired.
MAKE AHEAD: You can bake the kale chips, let them cool, and store them in a sealed plastic bag until the next day. Just pop them back into a 350-degree oven for about 5 minutes so that they become crispy again.