Kale Chips

Calories 171kcal

Additional seasoning // feel free to use a combination of the following 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon paprika, 1 teaspoon curry powder, 1/4-1/2 teaspoon cayenne pepper, 1/4 cup of grated parmesan (skip the salt), 5-6 tablespoons of nutritional yeast, 2 tablespoons sesame seeds

Rinse and dry kale (1 large bunch). I like to do this the night before, wrap rinsed kale in a kitchen towel, and place it in the fridge to ensure it's fully dry. You can also dry it in a salad spinner.
Remove the large stem in the center, and tear kale into chip-sized pieces.
Preheat the oven to 225 F (or as low as your oven will go). Option to line 2 baking sheets with parchment paper for easier cleanup.
Add kale to a large mixing bowl, along with the oil (1-2 tbsp) and seasoning. Toss the kale with your hands to fully coat.
Spread kale out onto prepared baking sheets. The less you crowd the chips, the crispier they will be, so I like to make sure they're hardly touching, and that the kale lays as flat as possible (curly kale tends to fold over itself).
Bake in preheated oven for 15 minutes. Remove the pan from the oven and toss the kale, so the chips from the center rotate toward the outside, and vice versa. Bake for an additional 5 minutes. Check the kale--some chips may be crispy, you'll want to remove those and set them aside. Toss the chips that haven't yet crisped together again, and return your pan to the oven. Continue cooking in 5-minute intervals until all your chips have crisped to your liking. (Note: lacinato/flat kale cooks more quickly than curly).
Allow your chips to cool on the baking sheet (don't place them in a container until they've cooled completely). Taste, and add more seasoning as. you like. Enjoy!

Delicious recipe from Lindsey Hyland // www.thelittlepine.com