Ingredients:

  • 1 large bunch (300g) Fresh Curly Kale or Lacinato Kale
  • 1 tbsp (15 ml) Extra Virgin Olive Oil
  • 1/2 tsp (2.5 g) Fine Sea Salt
  • 1/4 tsp (1.5 g) Garlic Powder

Instructions:

  1. Strip the kale leaves away from the tough center ribs and tear into bite-sized pieces. Note: Throw the stems in a bag for your morning smoothie later.
  2. Wash the leaves thoroughly in cold water to remove any grit or sand hiding in the ruffles.
  3. Run the kale through a salad spinner twice and pat dry between clean kitchen towels. Wait until the leaves feel like dry paper.
  4. Place dry kale in a large bowl, drizzle with 15 ml of olive oil, and massage for 30 seconds. Massage until every crevice is lightly coated and the leaves turn dark green.
  5. Preheat oven to 300°F (150°C) and line your baking sheets with parchment paper.
  6. Spread kale in a single, non overlapping layer on the sheets. Give every piece its own little island of space.
  7. Bake for 10 minutes, rotate the pans, and bake for another 8–10 minutes until firm but not brown.
  8. Let the chips sit on the hot baking sheet for 3–5 minutes. Listen for the faint crackling as they finish drying.
  9. Sprinkle with 2.5 g of sea salt and 1.5 g of garlic powder before serving.