Crispy kale chips (ranch and garlic-spice)
8 oz, leaves torn from stems, washed, spun dry (8 cups)
2 tsp(s), extra-virgin
¼ tsp(s), ranch blend
2 tsp(s), available in supermarkets in the baking section
½ tsp(s), garlic-spice blend
1 pinch, or smoked paprika
- Preheat oven to 375 °F and line a baking sheet with parchment paper or aluminum foil.
- Toss kale pieces with olive oil and salt and spread evenly across sheet. Roast in oven for 10-15 minutes, stirring once while cooking. Chips are done when kale pieces are crispy and lightly browned on the edges. Serve as is or toss with spice blend of choice.