Purple Kale Chips

Simple ingredients, right?

Preheat your oven to 375ºF.

Then begin by tearing the curly leaves off the cleaned and dried kale, placing them into a mixing bowl. You do not want to use the thick stems. Once all of the leaves are in the bowl, add in the olive oil and the pink salt. If you do not have the pink salt, use a bit more regular salt. Give a nice toss with your hands, making sure the leaves are lightly coated.

Add the leaves to a baking sheet. Place into the preheated oven and cook until the leaves are a nice golden brown, being careful not to burn them. Take a peek about 10–12 minutes into the cooking, and bake for an overall time of approximately 15–17 minutes.

You might want to double the amount as these will be eaten really quick because they are that good. I’m not kidding either. You get this air-like crunch or pop when biting into them, along with a nice salt flavor amidst a subtle bitterness from the kale. This one is a sure winner and will most likely be replacing my craving for regular chips. Enjoy.