Crispy Kale Chips by Meg from Beard + Bonnet (Serves: 4-6)
Thanks to: Meg van der Kruik
Why limit yourself to simple kale salads? The mastermind behind the gluten-free, vegan and vegetarian site Beard + Bonnet gives a healthy alternative to packaged potato chips with crispy kale that is sure to please. They can even be crumbled and used as a garnish for practically any dish!
Preheat the oven to 325°F and line 2 baking sheets with parchment paper.
Wash and thoroughly dry the kale. Remove the ribs from the kale and place the leafy greens in a large mixing bowl.
Drizzle the olive oil and the Massel Concentrated Liquid Stock over the kale, then sprinkle the Massel All Purpose Bouillon & Seasoning granules, garlic powder and black pepper over the top. Toss the kale with your hands to thoroughly coat the leaves with the spices and oil.
Lay the seasoned leaves onto the prepared baking sheets in an even layer so that they are not overlapping.
Bake in the oven for 15 minutes, rotating and turning the pans halfway through.