Crispy Kale “Chips”

Yield: varies


1 bunch curly kale, washed, de-stemmed, and de-ribbed
olive oil and canola oil, as needed (recommend equal parts of each)
salt to taste


Preheat oven to 300 degrees. Tear kale into pieces about the size of the palm of your hand. Using your hands, rub each leaf with a small amount of oil revealing a vibrant green color. Lay leaves as flat as possible on foil or parchment paper lined baking sheets. It is okay for leaves to touch but don’t over-crowd. Bake for 8 minutes or until crisp (cooking times may vary by oven). Watch carefully to prevent burning. Kale edges will begin to slightly brown as a sign they are ready. Remove from oven and enjoy immediately! Store chips in storage bags or an airtight container at room temperature.