Kale Chips: Crispy, Clean, and Gone in Minutes

Healthy doesn’t have to be boring. It just has to be baked.

Why I love this recipe:

• Tastes like a guilty snack, but it’s not.

• Packed with vitamins A, K, C, and fiber. It's basically a green multivitamin in chip form.

• You’ll feel smugly healthy…until you realize you just ate the whole tray. Again.

  
  

Ingredients:

• 1 large bunch of curly kale (or lacinato, if you’re fancy)

• 1–2 tablespoons olive oil

• Sea salt, to taste

• Optional: garlic powder, smoked paprika, nutritional yeast, or a sprinkle of parmesan for a little razzle-dazzle

Instructions:

• Preheat your oven to 300°F (150°C). Lower and slower = crispier, not burnt.

• Wash and dry the kale very well. Damp kale = sad, soggy chips.

• Remove the stems and tear the leaves into chip-sized pieces (not too tiny—they shrink).

• Massage the kale with olive oil in a large bowl until every leaf glistens like it’s ready for its moment.

• Spread in a single layer on a baking sheet. No crowding. Chips need personal space.

• Sprinkle with salt and whatever seasoning vibe you're feeling.

• Bake for 20–25 minutes, turning once halfway. You want crisp, not brown. Watch them like a hawk after 18 minutes.

Pro Tip:

Let them cool on the tray for 5 minutes—this helps them crisp up even more. If you can wait that long. (You won’t.)

Warning:

May cause uncontrollable snacking, loud crunching, and smug grins.

Store in an airtight container... assuming any make it that far.

Let me know how it turned out! Enjoy!

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