half or one bunch of fresh organic Kale (I prefer the non-curly one for these chips)
Olive or other vegetable Oil
Celtic Sea Salt or pink himalayan salt
(Please do not use ordinary table salt, it contains anti-caking agent).
Heat the oven to 180C – 200C
Cut kale into 1cm – 2cm wide strips. Wash, rinse and dry well. Toss with some oil and the salt.
Arrange on a baking tray, that is covered with baking paper.
Put in the oven for +/- 20 minutes. At the half way mark, you can turn them on the tray, bring the lower ones to the top.
The Kale chips should be crisp, but not burned.
Enjoy!!! E Guete 🙂
© Photography Maria Steiner