8 ounces kale, thoroughly dried, ribs removed and leaves torn into pieces
2 tablespoons extra-virgin olive oil
Steps:
Set an oven rack in the middle position. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper and set aside.
In a small bowl, combine the onion powder, dried parsley, sugar, salt, dried basil, garlic powder, dried thyme and a few turns of black pepper and set aside. In a large bowl, toss the kale with the olive oil and the seasoning mix until the leaves are coated well. Spread out the kale on the baking sheets and bake until crisp; begin checking for doneness at 12 minutes. Enjoy!
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Preheat oven to 250 degrees. Rinse kale leaves and dry well. Any residual water will impact the speediness of this process. If you have a salad spinner that will work well. Tear leaves from ribs in 2-3 inch pieces.
Toss dry kale leaves with extra virgin olive oil in a large mixing bowl. Try to evenly cover all leaves.
Line a large rimmed baking sheet with aluminum foil and spread out kale leaves in a single layer. Sprinkle dry Ranch seasoning mix over kale.
Bake in the oven for 10 minutes. Remove, turn and return for an additional 15 minutes. Turn oven off completely, but allow kale to remain in the oven until it has fully cooled and fully crisped.
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FINALLY, A KALE... - ANYTIME FITNESS WOODBRIDGE, VIRGINIA - FACEBOOK
Apr 30, 2017 Kale chips aren't CHIPS. But when made right, they can be a super flavorful and healthy way to satisfy that craving for something crunchy and salty. Like Comment Share From facebook.com
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