Before serving, drizzle balsamic vinegar into the bowl.These crispy oven-baked kale chips are a great homemade snack. You cannot stop at just eating one, just like potato chips. Great for parties, too.
- 1 bunch kale
- 1 tablespoon Early Harvest Organic Extra Virgin Olive Oil
- 1 teaspoon sea salt
- pinch of Italian seasoning, garlic, parsley, red pepper flakes to taste
Pour olive oil into a small serving bowl or plate.
Add Italian seasoning, garlic, parsley, red pepper flakes and salt.
Preheat an oven to 300 degrees F. Line a rimmed baking sheet with parchment paper.
Carefully remove kale leaves from the thick stems with hands or a knife and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale leaves with olive oil and toss to combine. Spread out in an even layer on the baking sheet without overlapping and sprinkle with salt.
Bake until the edges start to brown but are not burnt, 20 to 30 minutes.