Kale Chips

A while back my sister made Spicy Kale Chips. They were delicious. I wanted to try making it at home as well, but never got around to it. The other day I saw Trader Joe's started carrying Pre-Cut Kale, so I decided to pick up a bag, since anything to avoid cutting it myself is a win. You should know my knife skills aren't the best and I always end up cutting myself, one time so bad I ended up in the ER....Moving on, the kale ended up sitting in my fridge for a while until I finally decided I would make those Kale Chips I had at my sisters. I didn't make it spicy this time, wanting to test it out first, making sure they are edible. They resembled the taste of Seaweed Snacks that are also available at Trader Joe's. They are thin and crispy. They crumble in your mouth and keep you going back for more.


Even if you aren't eating like a Primal Mate, no reason you can't enjoy a handful of Kale Chips. They make a great substitution for those carb loaded processed potato chips. My next adventure will use a little some different spices, but for now, this works!

Crunchy Kale Chips 

Ingredients

1 bunch kale
1 tbsp olive oil
1 tsp seasoned salt

Directions
Preheat oven to 350° F. Line a baking sheet with parchment paper.

If using kale bunches, not previously de-stemmed, take a knife and carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Remove and store in airtight container. Make sure it is airtight otherwise you will have soggy chips, like I did.