A delicious way to use your kale. My kids love these chips (and so do I)! I prefer to use Lacinato or Dinosaur Kale, but your favorite variety of kale should be equally delicious.

Ingredients:

• 1 bunch kale about 6 cups, loosely packed
• 1 Tbs olive oil (enough to thoroughly coat kale)
• ¼ cup almond meal (enough to thoroughly coat kale)
• ¼ tsp garlic salt, to taste
• ⅛ tsp freshly ground black pepper, to taste

Instructions:

1. Preheat oven to 325 degrees F.
2. Line baking sheet with foil and lightly spray, set aside.
3. In a small bowl, mix together almond meal, garlic salt and pepper. Set aside.
4. Remove the leafy green part of the kale from the tough stalk, and tear into smaller pieces.
5. Place kale leaves into a large mixing bowl.
6. Add 1 Tbs olive oil and massage with your hands until every single piece of kale is coated to allow the rest of dry ingredients to adhere to each piece
7. If necessary, add more olive oil 1 tsp at a time until the kale is thoroughly coated.
8. Sprinkle the almond meal mixture over the oil-coated kale chips.
9. Toss the mixture carefully to evenly distribute the dry ingredients on the kale chips.
10. Spread kale chips evenly on lined baking sheet (more than a single layer will add to the cooking time–best to cook in smaller batches if needed).
11. Bake for 25-40 minutes or until the kale is crispy and just begins to brown. Stir halfway through.
12. Remove crispy kale chips from the baking sheet and eat or after completely cooled put in an air tight container to store.