(1-minute read)
Wash kale and ensure it is thoroughly dry. Destem and carefully tear leaves into bite-size pieces.
Lightly drizzle with extra virgin olive oil and toss with tongs until each piece is evenly coated. Sprinkle with herbs and spices or season to taste.
Popular choices include garlic powder, onion powder, sea salt, curry or turmeric powder, black pepper, cumin, lemon powder, paprika, and chili powder.
Experiment with various combinations. Toss again to make sure the seasoning is evenly distributed.
Arrange the kale chips on a tray next to each other but not overlapping. They need space and airflow between them to properly dry. Bake at 180° in the oven for 10-15 minutes.
* While kale is generally safe to consume during pregnancy, it's important to note that the leafy green contains vitamin K, which can interfere with certain blood-thinning medications. If you are on such medication (for example, Warfarin, Aspirin and approximately 13 others) it is advisable to consult your healthcare provider before including kale in your diet.
