Kale Chips

Prep the oven and baking sheet. Heat oven to 350°F and line a large baking sheet with parchment paper.

Prep the kale. Rinse the kale leaves with cold water, then very thoroughly dry the leaves either using a salad spinner or paper towels. Strip away and discard the tough kale stems. Tear the remaining leaves into chip-sized pieces, keeping in mind that the kale will shrink as it bakes, and then place them in a large mixing bowl.

Toss. Drizzle the kale evenly with oil, then gently toss until all of the leaves are very lightly and evenly coated. Arrange the leaves in a single layer on the prepared baking sheet (or you may need to use two baking sheets if the kale does not fit in a single layer), then season evenly with a generous amount of sea salt.

Bake. Bake until the leaves are crispy, about 13 to 16 minutes. You’ll want to keep a close eye on the leaves during the final few minutes of baking so that they do not accidentally burn.

Serve. Remove the baking sheet and let the kale chips cool for 10 minutes. Then serve and enjoy!