Super simple baked Kale Chips with Whiskey Oak Smoked Salt. Smokin' Good & Healthy to boot!
Preheat oven to 350
Wash and dry kale (salad spinner makes it easy to dry)
Remove stem from leaves of kale. Simply pull the big stem off, as if pulling a feather through your hand
Coat leaves with Olive Oil. Rub leaves so that they no longer look chalky but shiny because a little bit of olive oil coats the surface of every leaf (this is important) and sprinkle with 1 teaspoon of Whiskey Oak Smoked Salt
Lay in a single layer on a standard baking sheet or pan and bake for about 10 minutes or until leaves are crispy/crunchy but not burnt
Sprinkle with additional 1 tsp of Whiskey Oak Smoked Salt and any other desired flavors (such as lemon zest, etc) as soon as they are removed from oven.
Ingredients
Directions
Preheat oven to 350
Wash and dry kale (salad spinner makes it easy to dry)
Remove stem from leaves of kale. Simply pull the big stem off, as if pulling a feather through your hand
Coat leaves with Olive Oil. Rub leaves so that they no longer look chalky but shiny because a little bit of olive oil coats the surface of every leaf (this is important) and sprinkle with 1 teaspoon of Whiskey Oak Smoked Salt
Lay in a single layer on a standard baking sheet or pan and bake for about 10 minutes or until leaves are crispy/crunchy but not burnt
Sprinkle with additional 1 tsp of Whiskey Oak Smoked Salt and any other desired flavors (such as lemon zest, etc) as soon as they are removed from oven.
