I’m never one to jump on board the healthy foods wagon, but I’m lovin’ my wife’s Kale Chips. They’re thin and crispy, in addition to helping clear some space in the veggie crisper.  Here’s Charlene’s Kale Chips recipe for your enjoyment.  Enjoy.

KALE CHIPS

Kale (amount to your liking)

Olive Oil (enough to drizzle)

Salt (enough to sprinkle)

Parmesan cheese, grated (enough to sprinkle)

 

Preheat oven to 350 degrees.

Line a cookie sheet with parchment paper.

Wash kale.

Pat dry, as much as possible.

Remove center stems from the kale.

Tear kale into 3 inch long pieces.

Place kale in a single layer on cookie sheet.

Drizzle lightly with olive oil.

Toss kale to coat with olive oil on cookie sheet.

Return to single layer.

Top lightly with salt.

Bake in oven for 10 minutes.

Upon removing kale from oven, sprinkle with grated parmesan cheese.

Serve as a side.

 

Source: My lovely wife, Charlene