- 1 (6-ounce) bunch curly green kale
- 1/2 tablespoon olive oil
- 1/2 teaspoon garlic powder (optional)
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon onion powder (optional)
- Salt to taste
Preheat oven to 300°F.
Remove stems from the kale leaves and chop into 1-inch to 2-inch pieces. Spin kale in a salad spinner to remove excess moisture or pat dry with paper towels. Transfer kale leaves to a large bowl.
Toss with olive oil and salt (garlic powder, paprika, and onion powder as desired). Using your hands, gently massage oil into leaves.
Spread kale leaves in a single layer onto a baking sheet or two. (Make sure leaves don’t overlap.)
Bake for 20-25 minutes or until kale leaves have darkened and dried. Let sit on the stovetop for 5 minutes to cool before serving.
Store extra chips in an airtight container.
Serves: 3 | Serving Size: 1 cup
Per serving: Calories: 41; Total Fat: 2g; Saturated Fat: 0.3g; Monounsaturated Fat: 2g; Cholesterol: 0mg; Sodium: 69mg; Carbohydrate: 5g; Dietary Fiber: 1g; Sugar: 0g; Protein: 1g
Nutrition Bonus: Potassium: 198mg; Iron: 4%; Vitamin A: 178%; Vitamin C: 113%; Calcium: 5%