1bunchkaleany type curly, dino, purple - enough to fill your baking sheet
sea salta pinch or two
Preheat oven to 350°.
After picking your kale (or bringing home), remove stems, rinse it well and spin it dry.
Toss with olive oil and a pinch of sea salt - use your hands to work the oil into the kale.
Place in a single layer on sheet pan. Bake for about 12 - 15 minutes or until crisp - check your first batch carefully to refine your oven time. There is a fine line between burned and perfectly crisp.
Serve immediately. If there is any humidity in the air, they will quickly lose their crunch.
Sesame Kale Crisps - toss with olive oil and sesame oil. Sprinkle with sesame seeds and sea salt.
Sea Crisps - toss lightly with olive oil, a touch of sesame oil, dulse flakes or my favorite - Bragg sea kelp delight seasoning.
Tomato and Kale - cut up sun dried tomatoes in tiny pieces and toss them with the kale. Toss lightly with olive oil, sea salt and oregano.
Other flavors to try - wasabi, curry, red pepper flakes, dill, basil, lemon zest and pepper, or bacon.
Know your diet: Not all of these options follow specific dietary restrictions - for example tomatoes and pepper are not AIP friendly.
We are a family of nature lovers, photographers, beach combers, artists, tennis players and food lovers. 1 has life threatening food allergies, 1 has food intolerances, 1 is a vegetarian and Lisa has to figure out what to cook. Follow our food journey at autumnslunchbox.com