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Olive Oil and Sea Salt Kale Chips





Yields
Makes 6 cups (serving size: 1/3 cup)



Total Time
35 mins

The secret to getting these crisp is to avoid crowding the leaves on the baking sheets. Also, keep an eye on them—they can scorch quickly.

 7 to 8 oz.* (1 small bunch) Lacinato kale (often sold as "dinosaur kale" and "Tuscan kale")
 1 1/2 tablespoons olive oil
 1/4 to 1/2 tsp. coarse sea salt such as sel gris
Step 1
1

Preheat oven to 300°. Rinse kale and thoroughly blot dry with a kitchen towel. Tear leaves from ribs; discard ribs. Tear leaves into 4-in. pieces. Pour oil into a large bowl, add kale and salt, and toss to coat evenly.

Step 2
2

Arrange leaves in a single layer on 2 rimmed baking sheets. Bake, switching pan positions after 13 minutes, until leaves are crisp but not browned, 5 to 7 minutes more.

Step 3
3

*You can use larger bunches, but you'll need more oil and seasonings and maybe a third pan.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 14Calories from Fat 71
% Daily Value *
Total Fat 1.1g2%

Saturated Fat 0.2g1%
Cholesterol 0.0mg0%
Sodium 36mg2%
Total Carbohydrate 0.8g1%

Dietary Fiber 0.1g1%
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.