Gluten-free Vegan Baked Kale Chips

Gluten-free Vegan Baked Kale Chips (eat anytime)

Kale chips are very easy to make my kind of treat, hello: you just need to know a few tips to make them come out perfectly. There are lots of ways to make them but I found this one is the best!

• Tuscan Kale if you can find it: the flavor is milder and the chip is sturdier, we like to have that crunch!
• Wash and dry the kale. You’ll want the kale to be ultra-dry so that the oil sticks to it or its a mess
• Tear the kale into chip-size pieces. Remove the stems, since these get tough and stringy in the oven.

Ingredients may vary:

• 1 bunch Tuscan kale (also labeled as Lacinato or dinosaur kale)
• 1 tablespoon olive oil
• 1/4 tbsp cumin
• Heaping ⅛ teaspoon fine sea or kosher salt
• ¼ teaspoon onion powder

Instructions

1. Preheat the oven to 275 degrees Fahrenheit.
2. Wash the kale leaves, then dry them as much as possible with a clean dish towel. Tear the kale leaves away from the stems important, and into the desired size for chips. In a medium bowl, gently toss the kale leaves with olive oil.
3. Line a baking sheet with parchment paper. Place the kale leaves in a single layer on top of the sheet and sprinkle them with salt and onion powder and cumin that’s been mixed together.
4. Bake 30 to 35 minutes until the kale leaves are crisp or the way you think you want them I love crispy. Cool and enjoy loves! They’re best eaten within a few hours trust me, but if you happen to have leftovers you can store them in a sealed container for 1 day and preferably out on the counter! Maybe pop them in the oven again for 5 min to warm up!