Crunchy, perfectly crispy kale chips seasoned with salt, pepper, garlic, and chili powder
1/2bunch curly kale leaves
1/2tablespoonolive or grapeseed oil
Wash and dry kale leaves thoroughly using a salad spinner or paper towels. Remove the thick, woody stem by grabbing the base of the stem with one hand and pushing along it to separate the leaves from the stem. Tear the kale into large pieces.
Line a large baking sheet with parchment paper or a silicone baking mat. Add the kale and drizzle with oil. Sprinkle spices on top and toss thoroughly to coat.
Bake at 300 degrees for 10 minutes, rotate the pan, and then bake for another 10-15 minutes or until the kale is crispy. Watch the chips during the last few minutes of baking to ensure that they do not burn.
Let chips cool for at least 2-3 minutes before eating and serve within several hours of baking for best results.