by Amanda Natividad, NatureBox Editor
Crispy kale is my absolute favorite homemade potato chip substitute. It’s savory, salty, and oh-so crunchy. It can be made in minutes and, when stored in airtight container, keeps for up to a week!
1. Rinse, dry and oil the kale leaves: Tear the leaves from their stalks into bite-sized pieces. After you rinse them, be sure to dry them well to ensure maximum crunchiness. Toss them in some olive oil!
2. Roast at 375 degrees for 10 minutes: Add the kale leaves in a single layer onto a parchment-lined baking sheet. Bake until the edges start to brown and crisp up, about 10-12 minutes. Every oven is a little different so if you feel like your oven tends to run a little hot, you can try roasting at 325 or 350 degrees F.
3. Season, let cool and serve: Season the chips with a pinch or two of salt and pepper. For an added spicy kick, add a pinch of cayenne pepper as well. Let them cool for a few minutes before serving!
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