And unlike the pre-packaged kale chips you’ll find in the store, these won’t leave a gaping hole in your wallet: At $2.50-$3.99 for a bag or head of kale, it’s a snack that can work for even the thriftiest among us, not to mention it’s ridiculously nutritious and wholesome. (There’s a reason why they call this it the ‘queen of greens.’)
Here’s the complete recipe. Go easy on the salt — you don’t need a whole lot. And unless you’re able to get the kale leaves completely dry before baking, plan to bake them for longer than 20 min — basically until you’re able to get a nice sounding CRUNCH when you pop them in your mouth. (When they’re ready, it’ll sound like tiny aluminum foil balls being pushed around when you stir them up.)
What You’ll Need
1 head or bag of kale (washed and dried)
~2-3 tablespoons olive oil
Preheat oven to 275 degrees.
Cut the ribs from the kale leaves and discard. Cut leaves into 1.5- to 2-inch pieces. In a large bowl, toss the leaves with olive oil and a sprinkle of salt. Spread leaves onto a baking sheet and bake for 20-25 minutes, making sure to stir the leaves half way through. (Note: Baking time may take longer, depending on the moisture on the leaves prior to baking.)