Low Iodine Kale Chips with Sea Salt

Total time28 min

Prep time10 min

Cook time18 min

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Ingredients

4 servings

1 large bunch curly kale (about 8 oz), stems removed, leaves torn into 2-inch pieces
1 ½ tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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½ tsp flaky sea salt
Chef's tip
Fine salt won't give the same crunchy finish - use a smaller pinch and sprinkle just before serving.

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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