Yield 1 cookie sheet full
Rinse and dry kale leaves well, then break into chip-sized pieces as you tear the leaves off the stems. (NOTE: a Twitter friend, Marc, says he doesn't tear his into pieces…interesting…might save some time.) Spread them out on a cookie sheet. Brush each piece with olive oil or avocado oil, or toss in a bag with the oil to coat. Sprinkle with sea salt and garlic powder. Bake at 350*, flipping over when needed until golden brown, just watch so they don’t burn. Time will vary, but mine took about 10 minutes to get nice and crispy. Enjoy!
Recipe by Kelly the Kitchen Kop at https://kellythekitchenkop.com/kale-chips-a-great-low-carb-crunchy-salty-snack/