Last fall, I was visiting a sister of mine in the state of Washington and she served us a light, crispy, green “chip”.  It was salty and delightful to eat because of it’s mild flavor and satisfying crunch. The chip was roasted kale and it was a wonderful alternative to potato chips.

Now, whenever I have a craving for salty chips, I make roasted kale!  I am personally addicted.  I prepare it at least twice a week and I’m waiting for the day that my son says – please, can you make something else!  Luckily, he is a kale chip fan too – at least for now!

Making Kale Chips

Remove the leaves from the stalk and tear into bite size pieces.  Drizzle with olive oil and your favorite salt.  Using your hands, toss the leaves until they are lightly coated in oil.

Evenly spread the leaves on baking sheets.  It you have a pizza pan with perforations, use that as your baking sheet.  It is not necessary, but it does work best.

I bake the kale at 300 degrees, but you could use a lower temperature.  If you go as high as 300 degrees make sure you keep a close eye on the kale.  Check it at least every 5 minutes until it is dry and crisp.  It will be done in 15-20 minutes depending on how dry your leaves were when you started roasting them.

Remove from your baking sheet and enjoy.  It really is that easy!

Update:  Today I tried something new!  Instead of using olive oil to lightly coat the kale leaves, I used melted coconut oil!  It was delicious!  To find out more about the merits of coconut oil, check another post of mine – Coconut Oil…Coconut Oil…I love Coconut Oil!