These are a great substitute for just about any potato chip, tortilla chip & any other type of grocery store unhealthy chip!

Serves 4

Ingredients:

Tip #1: You don’t have to use the seasoning’s that are listed in this recipe. Feel free to use your favorite ones, or try out some different flavor combinations until you find the one that taste’s the best to you & your family!

• 2 large bunches kale, tough stems removed and torn into chunks
• 1 1/2 – 2 T. organic extra virgin olive oil
• 1 T. smoked paprika
• 2 tsp. organic garlic powder
• 2 tsp. organic ground cumin
• Sea salt, to taste

Instructions:

Tip #2: These chips will burn very quickly! So keep a close eye on them, especially the first time you make them. Here, a 325-degree oven and 6 to 7 minutes was all that was needed to yield crispy chips that weren’t soggy or overly bitter and brown. However, you’ll want to test this closely in your own oven to find the right balance.

Tip #3: The kale needs to be completely dry before putting it in the oven! Any moisture left on the leaves of the kale can create steam, which can lead to soggy chips.

Tip #4: Don’t use too much olive oil! Add a small amount to each leaf & massage it in. If you need more, just add it in small amounts at a time, until each leaf is coated.

1. Preheat oven to 325°F & line a large rimmed baking sheet with parchment paper or a silicone baking mat. Set aside.
2. Wash kale leaves & dry completely before adding to a large mixing bowl. Drizzle with a little olive oil & toss to combine while rubbing each leaf with your fingers to make sure it is evenly coated in oil.
3. Sprinkle smoked paprika, garlic powder & cumin on top of kale and season with sea salt (to taste). Toss until evenly combined.
4. Arrange seasoned kale leaves on prepared baking sheet in a single layer, being careful to not overcrowd them. Work in batches, if necessary.
5. Place baking sheet in preheated oven & bake for 5 to 6 minutes before rotating the pan. Bake for another 1 to 2 minutes. Do not overcook. Remove chips from oven when they are still mostly green, with only a tiny bit of brown developing.
6. Let chips sit for 2 to 3 minutes to crisp up a bit more before serving.