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Baked Kale Chips

Do you like kale? I do & I think my kids do too, but I found out my husband doesn't like kale in salads. AND salads have been the only way I use our kale. So I decided to branch out & try something new. I made Baked Kale Chips & they were honestly, pretty good. They are dark in color which make me think how healthy they are. The chips are so light & airy with just a little bit of salt. They are great for afternoon snacks when you want something salty or sweet. You should try them!

If you want to learn more about kale, check out FoodLink. It tells you all about kale & then will give you some recipes too!

Baked Kale Chips

1. Wash your kale and give it a good shake to remove excess water. (No need to bother patting dry, but feel free to spin in a salad spinner to get more water off if you’re so inclined.)

2. Tear it up (discard stems, unless you’d like to try stir-frying them) and spread in a single layer on cookie sheets.

3. Drizzle or spray with a little olive oil, shake a little salt on and mix the whole lot up well with your hands.

4. Put your oiled kale in the oven and set to 300 degrees (no need to preheat).

5. Turn it off about 5 minutes after it hits that temperature.

6. Check after 10 minutes. Your kale likely will need a little mixing up.

7. Leave kale till the heat dissipates; I often leave it in the cooling oven overnight and check in the morning. You can turn the heat back on again briefly if need be; it’s done when your baked kale chips are crispy and melt-in-your-mouth delicious.

Allow to cool, then put in an airtight container right away to keep your baked kale chips fresh. (If there’s any left, as it’s really easy to chow an entire tray of these things, which is totally ok.)

Found on Pinterest at Healthy Green Savvy

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