- 1 bunch kale
- 1 tablespoon olive oil
- 1 teaspoon seasoned salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.
You can use a dehydrator for this recipe and then the chips are considered raw. You can add other things to the marinade too like garlic, ginger, nutritional yeast (soooo good on kale chips), sesame seeds, soy sauce etc.