[ Extra virgin olive oil complements the kale perfectly ]
My food vice? Chips & spicy, chunky pico de gallo [ guac too! ]. I could eat chips all day long- they’re so satisfying and addicting, but unfortunately packed with carbs & sodium. This baked kale chip recipe [ given to me by “the Nanz” ] is an amazing alternative to tortilla chips & turned out just as delicious. The hubby, kids, boyfriend, girlfriend, etc. will appreciate this easy recipe too. Afterthought: next time I plan on trying this recipe with low sodium soy sauce instead of salt!
[ Sea salt jar ]
[ Mix kale, sea salt & EVOO with a spatula ]
[ Oven ready kale with my grandma’s handwritten recipe ]
** Make a large bowl of kale chips
1 bunch kale
1 tablespoon extra virgin olive oil
1 teaspoon sea salt
Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Wash the kale with water & pat dry. Tear kale in to small pieces and place in a bowl with EVOO & sea salt. Mix together with a spatula. Bake until edges are brown [ do not let it burn! ]. Keep in oven for 8 to 10 minutes. Enjoy with plain or with spicy salsa!