| Level: | Easy |
| Total: | 1 hr 25 min |
| Active: | 10 min |
| Yield: | About 6 cups of chips |
Instructions
- Remove the stems from 10 curly kale leaves; tear the leaves into large pieces. Drizzle with olive oil and toss with 1 teaspoon each dried Mexican oregano and za’atar and 1/2 teaspoon salt; toss. Spread out on a baking sheet and bake at 225 degrees F until crispy, 45 minutes to 1 hour 15 minutes. Let cool.
Reviews
Delicious and simple to make, with great flavor. I didn’t have Mexican oregano so used 1.5 tsp za’atar and it was great.
I’m happy to find such an interesting way to use the large amount of kale in my farm share.
I’m happy to find such an interesting way to use the large amount of kale in my farm share.
This is so good! I used up all the kale in my garden just to keep making these. I would recommend using about the seasoning though.