This last week when we got a head of Kale or Salad Savoy in our Bountiful Basket I heard everyone talking about making Kale chips with it. I was a bit skeptical about this so I used half of mine to make a copycat version of Olive Garden’s Zuppa Toscana Soup. Then as the week went on I decide to give the Kale chips a try and to my surprise they were rather good! They were crunch and tasted a lot like broccoli that gets a bit charred under the broiler. Both of my kids even ate them.
~ 1 bundle of Kale or salad savoy
~ 1 Tbsp. olive oil
~ 1/4 tsp. sea salt
1. Preheat oven to 350o F. Wash Kale and remove leaves from stems. Toss leaves with olive oil.
2. Line a baking sheet with parchment paper. Lay Kale leaves in a single layer on the baking sheet, making sure that all the leaves are open. Sprinkle with sea salt and bake for 16 minutes.
Click Below to Print Recipe