Kettle Style Kale Chips

4 C. Curly Kale, tightly packed

1 ½ tsp. EVOO

1 tsp. Sugar

1/8 tsp. Salt

 

Preheat oven to 300. Line a baking sheet with parchment or a silicone baking sheet and set aside. Wash kale and dry it well using salad spinner or paper towels. Tear out the center stalk and tear leaves into large “chips”. Transfer kale to a large bowl, drizzle with olive oil and sprinkle with the sugar and salt, tossing the leaves with your hands or tongs to distribute the ingredients. Transfer Kale to the baking pan and bake until leaves are dry and crispy, about 17 – 20 minutes stirring after 10 minutes. No not overbake.

 

Yield: 3 (1 C.) servings

Calories: 40

Fat: 1.5g

Fiber: 1g