- 1 bunch kale about 6 cups, loosely packed, cleaned and dried
- 1 tablespoon grapeseed oil, avocado oil, sesame oil
- 1 tablespoon maple syrup (real maple syrup, not pancake syrup)
- 1 tablespoon prepared spicy mustard (or any liquid mustard sauce)
- ¼ teaspoon coarse sea salt
- ¼ teaspoon red pepper flakes, optional
- Preheat the oven to 300 degrees F.
- Line large baking sheet with parchment paper.
- In a medium bowl, mix together the oil, and maple syrup, mustard. Set aside.
- Remove the leafy green part of the kale from the tough stalk, and tear or cut the leaves into smaller pieces.
- Place kale leaves into a the medium bowl with the oil mixture.
- Massage with your hands until every single piece of kale is coated with the mixture.
- Sprinkle the salt and pepper flakes if using.
- Bake for 15-20 minutes or until the kale is crispy. Do not let the kale turn brown. Browning makes the kale bitter.
- Once crispy, let cool completely on the baking sheet.
- Remove cooled kale chips from the baking sheet and eat or put in a container with a loosely-fitting lid to store.
How to store kale chips:
- Wait until the kale chips cool completely.
- Store in a container with a loose-fitting lid or sealed brown paper bag for up to 1 week.
Video Link: https://www.youtube.com/watch?v=EVpHqTtpgfI