My kids LOVE kale chips! A perfect combination of nutty, salty flavors and a crunchy texture makes them an irresistible, nutritious snack.
10 curly kale leaves (about one bunch)
1 T. olive oil
1/2 t. coconut minos or gluten-free soy sauce (or regular soy sauce)
dash of salt and pepper
Preheat oven to 250 degrees.
Rinse kale leaves and cut off their ribs and stems.
Dry and tear each leaf into 6 or 8 pieces.
Toss kale pieces in a large bowl with oil and soy sauce.
Spray 2 cookie sheets with non-stick cooking spray or rub with oil.
Place leaves on cookie sheets (don’t overlap edges).
Bake at 250 degrees for 32 minutes, or until crisp.
With metal spatula, move leaves to a wire rack to cool.
Snack to your heart’s content!