It’s so easy to make kale chips! These chips are seasoned to perfection and come out impossibly crispy.
1 bunch Tuscan kale (also labeled as Lacinato or dinosaur kale)
½ tablespoon olive oil
Heaping ⅛ teaspoon fine sea or kosher salt
¼ teaspoon onion powder
1. Preheat the oven to 275 degrees Fahrenheit.
2. Wash the kale leaves, then dry them as much as possible with a clean dish towel. Tear the kale leaves away from the stems, and into the desired size for chips. In a medium bowl, gently toss the kale leaves with the olive oil.
3. Line a baking sheet with parchment paper. Place the kale leaves in a single layer on top of the sheet and sprinkle them with salt and onion powder.
4. Bake 30 to 35 minutes until the kale leaves are crisp. Cool and enjoy immediately! They’re best eaten within a few hours, but if you happen to have leftovers you can store them in a sealed container for 1 day.