http://www.eathugger.com/lifestyle/
Ingredients
- 1 large bunch curly kale (red or green will work) • 1/4 cup extra virgin olive oil
- 1/2 tsp garlic powder
- salt & pepper to taste
Directions
- Preheat oven to 420* F (215* C). Line a large baking sheet (or two, if you have an extra one) with silver foil and set aside.
- Wash kale and dry completely! This is so important: if your kale is still wet, the chips won’t get crispy in the oven. So, give it plenty of time to dry before you season. Once it’s dry, tear leaves off ribs, and rip leaves into bite-sized pieces. Discard the ribs and scraps and set the leafy bits aside in a dry place.
- In a big bowl, combine oil and spices and whisk with a fork so it’s nice and thick. Toss your kale into bowl and mix throughly with hand until leaves are covered with mixture.
- Arrange kale on baking sheets so the pieces aren’t overlapping. I left just enough space between each piece so I could get as much kale on there without overcrowding the pan. If it’s overcrowded, they won’t get crisp either.
- Cook for about 8 minutes or until a little “shrunken” and crispy to the touch.
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