Roasted Kale Chips

NOTES:

• You can add more nutrients and a cheesy flavor with Nutritional Yeast.  Sprinkle some on before you bake.
• These are best straight out of the oven. You can still munch on them later, store in a paper bag to keep chips dry and crispy.
• Sometimes parts of the chips might appear soggy after baking, still pull them out of the oven before they burn. They will crisp up when left out uncovered for a few hours.

INGREDIENTS

• 1 bunch organic Kale
• Olive Oil Spray
• Garlic Salt or Sea Salt
• Smoked Paprika or any other spice you like! (Cumin, Curry Powder, Garam Masala, Chinese 5 Spice, Herbs de Provence, Thyme, Oregano, etc…)

METHOD

Preheat oven to 350˚F with the rack in the middle. Rinse kale & dry it well in a salad spinner or blot with paper towels. Trim leafy parts from stem and tear leaves into bite sized pieces. Spray leafs lightly with olive oil or cooking spray. Season with salt and/or spices according to taste. You will not need as much salt as you might think. Arrange pieces in a single layer on a baking sheet. Bake for about 10 to 15 minutes or until crisp. Turn a few times with tongs while to ensure an even crispiness on both sides. Your chips should come out crispy and slightly browned on the edges. Once they start browning they burn quickly so be sure watch them carefully. Adjust seasoning if desired.