These salty crunchy, melt in your mouth kale chips are great to have around if you are a salty snack lover. They are super easy to prepare and are nutritious & guilt-free treat.
I think that the heartier curly kale works better than the flat locinato kale. I just picked up a bag of pre-cut organic kale from Whole Foods. Wash your kale and dry it very well. Toss kale with enough olive oil to coat every leaf (I don’t know maybe 4-5 tablespoons or so), and slo about 1-2 tablespoons of toasted sesame oil and lots of sea-salt. I also like to add sea seasoning kelp granules. Toss the kale in a large bowl, you can taste it before baking to check on seasoning. Then layer the kale on large baking sheets lined with parchment. Be careful not to overcrowd the pan, you want one thin even layer. Roast in a pre-heated oven at about 300° (I turned on my convection). Roast them for about 6-12 minutes. Keep an eye. Don’t let them get too brown or they will taste bitter. Another note, if you buy the entire head of kale (as opposed to the bag of kale), you should remove the stems.