Ingredients:
4 1/2 cups or 11 oz kale, after leaves are removed from stems (9 Greens)
Olive oil cooking spray or 1 tbsp olive oil (3 Healthy Fats)
1/4 tsp sea salt or your favorite seasoning (1 Condiment)
Directions:
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Remove the center stem from the leaves and discard. Tear the leaves into 2 to 3 inch pieces. Wash the leaves thoroughly and let dry.
In a large bowl add kale and spray lightly with olive oil cooking spray or drizzle with olive oil. Massage the oil into the kale to distribute evenly. Place the kale on the prepared cookie sheet in single layers. Sprinkle with salt.
Bake until the edges are brown but not burnt, 10 to 15 min, turning halfway through. Watch closely so they don't burn! Try 10 min first and add more time if needed.
How to store them:
Your best option is to store them in a dry paper bag or in an air tight container at room temperature. If they're less crispy the next day, dry them out a bit in the oven at a low temperature (175 F) for 15 minutes.
Over time, the chips will absorb moisture from the air, so a batch will probably last a few days (a week at the most).
Try experimenting with various spices such as smoked paprika, garlic, Italian spices, parmesan cheese, nutritional yeast, etc.
Makes 3 Servings
Each serving provides
3 Greens , 1 Healthy Fat and 1/3 of a Condiment
To air fry:
Air fry at 280 degrees for 6 to 8 min, shaking the basket halfway through. Make sure to check the basket often after 6 min so you do not overcook it.
