Recipe courtesy of Geoffrey Zakarian
From:
Food Network Magazine
Kale Chips
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- Level: Easy
- Total: 1 hr 25 min
- Active: 10 min
- Yield: About 6 cups of chips
Directions
- 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.
