Eosinophilic Esophagitis Friendly Kale Chips with Sea Salt
Total time28 min
Prep time10 min
Cook time18 min
4.6(17)
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Learn more →Ingredients
4 servings
- 1 large bunch curly kale (about 8 oz), stems removed, leaves torn into 2-inch pieces
- 1 ½ tbsp olive oil
- ½ tsp flaky sea salt
Instructions
- 1
Preheat the oven to 300°F (150°C). Line a large baking sheet with parchment paper.
- 2
Wash the kale pieces and dry them thoroughly with paper towels or a salad spinner — the leaves must be completely dry before oiling, or they will steam rather than crisp.
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