Lacinato Kale Chips
Recipe by Alysha Melnyk
Alysha Melnyk is the Founder and Content Creator of The Kitchenologist©, a food blog dedicated to healthy eating and kitchen experiments. Alysha combined her background in biology with her passion for making food delicious, eye-catching, and accessible. When she’s not cooking in the kitchen or dreaming up a recipe, Alysha works full time as an Implementation Specialist at ECRI, an international medical nonprofit located in suburban Philadelphia that is dedicated to improving patient safety worldwide. Alysha finds her many career passions revolve around the power of knowledge and that equipping people with the right tools and resources will help them make better informed decisions.
Makes 2 Large Servings
Ingredients
1/2 Bunch Lacinato Kale, Destemmed and Torn into Pieces
1 Tablespoon Olive Oil
1 Tablespoon Avocado Oil or oil of choice.
Salt and Black Pepper to taste.
Method + Assembly
Preheat your oven to 425°F.
Destem your kale and tear into bite sized “chip” pieces.
Rinse kale chips and pat dry with towels.
In a large mixing bowl, combine kale pieces and oil(s). Use your hands to massage the kale pieces so each piece is thoroughly coated with the oil. This is part of the trick to getting the pieces nice and crispy.
Spread the pieces over the two sheet pans, making sure they don’t overlap.
Cook chips for approximately 6 to 7 minutes until they are crisp but not burnt.
Allow chips to cool to room temperature.
Sprinkle with salt, pepper and/or other seasonings of choice.
Enjoy!
