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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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I'm allergic to nuts, peanuts and seeds, so I cannot eat almost all processed chips because they are made with oil made from nuts or seeds (sunflower, palm etc...). I came up with this to satisfy my salty chip cravings. Ingredients:
1 bunch kale, remove center stem, tear into 2-inch pieces |
sea salt, to taste |
canola cooking spray |
reynolds non-stick aluminum foil |
Directions:
1. Preheat oven to 425 degrees.
2. Line 2 large baking sheets with Reynolds Non-Stick foil and then spray with canola oil. If you don't have non stick foil, use regular foil with a little more oil spray.
3. Place 2 kale pieces in single layer, do not overlap.
4. Spray lightly with oil.
5. Salt, to taste. (go easy).
6. Bake for 8-10 minutes, until crispy. Check after 8 minutes. Time will depend on the size of your kale pieces and how curly.
7. I try to lay my pieces out flat.
8. I wait until I see a spot or two of brown on the thin or small pieces.
9. Remove and enjoy.
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