When I first saw the recipe for Kale Chips, I immediately skipped over it because, I admit it, green chips don’t seem that appetizing at first glance. However, a friend recently commented on how tasty kale chips are, so I overcame my reservations, dug out the recipe and gave them a try. Guess what? My family likes them! My husband and I both thought they tasted somewhat like roasted pumpkin seeds; I love roasted pumpkin seeds; their yummy crispy goodness warms up a cold fall day. But we rarely make them because separating seeds from the slimy pulp is messy work, and the seeds get eaten up so quickly! Kale is readily available and doesn’t require separating seeds and pulp. Bonus! Kale can have a slightly stronger taste than pumpkin seeds; it only takes a handful to satisfy a flavor craving

There are many variations of kale chips. I have included a few variations below to get you started.
Baked Kale Chips
1 bunch of kale leaves, washed & dryed
olive oil
sea salt
optional ingredients: garlic salt, grated Parmesan, balsamic vinegar, seasoned salt
Preheat oven to 350 F. Tear the kale leaves into large chip-sized pieces, some shrinkage will occur. Spread over a well-greased baking sheet or a sheet with a silicone liner. Spritz with olive oil and sprinkle lightly with sea salt. Bake 10-12 minutes; edges will lightly brown, but should not be burnt.
Variations:
sprinkle with grated parmesan & sea salt
spritz with balsamic vinegar and sea salt
sprinkle with garlic salt
sprinkle with seasoned salt