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kale chips

October 21, 2011

literally could not be easier.

brush with olive oil and seasonings.

(plain salt is more than enough, but don’t let that stop you from currying, spicing, or otherwise livening up your kale chips.)

bake at 250 until completely crunchy
(not just half-crunchy or they become chewy!)

try with any leaf – last week’s arugala chips were magical. mustard green chips are fantastic. next up: beet green chips!

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