Roasted Kale Chips - Because I am always looking for ways to get teenagers to eat more Kale! I hope you family enjoys these as much as we do.
Roasted Kale Chips
One 1½-pound bunch kale
1 tablespoon olive oil
1 tablespoon raw pumpkin seeds
¼ teaspoon sea salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 350 degrees and set out two baking sheets lined with parchment paper
Rinse the kale and pat dry with paper towels. Wrap the kale in another layer of fresh paper towel—the kale must be very dry in order to crisp up.
Roughly chop the kale leaves and discard the stems.
In a large bowl, toss the kale leaves with the olive oil, pumpkin seeds, salt and pepper, rubbing the leaves with your fingers to coat with the oil and spices. Arrange the leaves over the baking sheets and bake for 7 to 8 minutes. If the chips are crisp in the center, remove them from the oven and serve. Otherwise, bake for an additional 2 to 5 minutes, until the chips have crisped.