Here’s a snack worth having in your arsenal: quick, easy, and power-packed with kale’s nutritional goodness. I eat kale chips on their own or add them to anything that needs a bit of crunch. Many kale chips on the market today are loaded with gunk, but we like ours naked, to let the goodness of the kale shine through.
Makes 3 cups chips
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
Separate the kale leaves from the stems, discarding the stems. Tear or cut the kale leaves into large, bite-sized pieces. In a large bowl, toss the kale with the oil and salt, then arrange the leaves in a single layer on the baking sheets. Bake until crisp, about 14 minutes.
To dehydrate: Omit the oil and arrange the kale in a single layer on dehydrator trays lined with nonstick dehydrator sheets. Sprinkle with the salt. Dehydrate at 118°F until crisp and dried, flipping once, 6 to 8 hours total.