When top quality meets low prices you're at...

Kale Chips


1 bunch of kale
olive oil (regular, or try on of Caraluzzi’s flavor infused olive oils)
salt or any other desired powdered flavoring (garlic, cumin, curry etc.)


Preheat your oven to 300 degrees
Rinse your kale piece by piece under the faucet or in a large bucket
Next, dry the kale very thoroughly, preferably using a salad spinner, and then press between two towels on your counter to further dry them. Leaves must be very dry, or else they will steam and become soggy, rather than the baked, crispy, kale chip you’re looking for.
Once dry, begin to either slice kale leaves off the white/light green center stalk, or rip pieces from the stalk with your hands. Pieces should be about 2- 3 inches.
Spread the kale in one, even layer on the baking sheet. Do not let pieces of Kale overlap.
Using an oil mister, mist olive oil over your kale pieces. You can also drizzle oil and then use your fingers to massage the oil into the kale, evenly coating each piece.
Add salt and any other seasonings you would like, like cumin or curry powder.
Bake for 5 – 7 minutes, checking on your Kale at the five minute mark. Kale should be dark and crispy, but not brown.
When finished baking, take kale chips out of the oven and allow to cool for 20 minutes to an hour. Leave them in their arrangement on the tray, as piling the chips into a bowl or bag before they’ve cooled will cause them to wilt.
Kale chips are best enjoyed the same day they are baked.