All Natural Veggie Wash With Organic Citrus or Use Other Produce Cleaner
1 Salad Spinner or Colander & Lots of Paper Towels
1 Cutting Board, 1 Knife
1 Bowl
1/8 TSP Sea Salt
Pinch of Ground Black Pepper
1-2 TBSP Extra Virgin Olive Oil or Canola Oil
Parchment Paper
2 Extra Large Baking Sheets or Extra Large Jellyroll Pans
Balsamic Vinegar (Optional)
Malt Vinegar (Optional)
Hungarian Paprika (Optional)
Ancho Chili Powder (Optional)
Fresh Minced Cilantro (Optional)
Fresh Minced Rosemary (Optional)
Finely Grated Imported Pecorino Romano Cheese (Optional)
Ground Cinnamon (Optional)
Cocoa Powder (Optional)
Minced Garlic (Optional)
Stutfed Garlic Olives (Crumbled)
There are many ways to make Kale Chips and there are many toppings you can choose, I have listed a few to get you started on how you might like them. Experiment with these or try your own topping, or eat them basic style which is the recipe listed below.
Cut stems from Kale Bunch
Remove All Leaves From Kale And Clean In Sink With a Produce Cleaning Spray
Place All Kale Leaves in Salad Spinner, Spin, Drain & Dry Completely
Place Leaves On Cutting Board & Cut in Even Pieces
Line Your Extra Large Pans With Parchment Paper
Put Kale In Bowl And Massage In Oil & Sea Salt
Spread Kale Pieces All Across Pan With Spacing
DON'T OVERLAP KALE AS IT WILL STEAM & NOT GET CRISP LIKE A CHIP
Bake at 300 For 18-21 Minutes On Lower Rack
Remove From Oven And Top With One of The Choices Above or Eat Plain
Getting Ready To Bake
Done Baking
In Serving Bowl With a Splash of Balsamic Vinegar
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