Quick Kale Chips Recipe By Tasty

KALE CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350˚F (180˚C). Line a baking sheet with parchment paper.
• Remove the kale leaves from the thick stems, then chop into bite-size pieces. In a medium bowl, top the kale with the olive oil. Mix the seasonings and add to the kale. Toss until fully coated.
• Arrange seasoned kale on a baking sheet, ensuring the chips don't overlap. Bake for 10-15 minutes, until the edges are brown, but not burnt. Let cool to room temperature.
• Enjoy!

QUICK KALE CHIPS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F.
• Wash and cut a bunch of kale.
• Separate pieces onto a cookie sheet.
• Combine olive oil, honey and sea salt.
• Drizzle onto kale leaves.
• Put in the oven for 12-15 minutes.
• Enjoy!

SIMPLE KALE CHIPS RECIPE BY TASTY

Steps:

• Preheat oven to 350°F
• Spread the kale out on a cookie sheet covered with tin foil. Try to remove all stems.
• Mix together the olive oil, salt, pepper and garlic powder until well combined.
• Toss the kale in the olive oil mixture until fully coated.
• Bake the seasoned kale for 15-20 minutes, tossing halfway through.
• Enjoy!

EASY GARLIC KALE

Steps:

• Soak kale leaves in a large bowl of water until dirt and sand begin to fall to the bottom, about 2 minutes. Lift kale from the bowl without drying the leaves and immediately remove and discard stems. Chop the kale leaves into 1-inch pieces.
• Heat olive oil in a large skillet over medium heat; cook and stir garlic until sizzling, about 1 minute. Add kale to the skillet and place a cover over the top.
• Cook, stirring occasionally with tongs, until kale is bright green and slightly tender, 5 to 7 minutes.

BAKED KALE CHIPS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
• With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
• Bake until the edges brown but are not burnt, 10 to 15 minutes.