Buttered Kale Chips

1. 1

   Preheat oven to 275 F.

2. 2

   Prepare the baby kale leaves by removing the fat part of the stem, starting up in the leaf.

3. 3

   This part is bitter!

4. 4

   Place trimmed leaves in a bowl and drizzle with the butter-infused olive oil (which you can purchase at Amazon or elsewhere).

5. 5

   Use more or less oil based on the amount of baby kale you are using.

6. 6

   We just want a nice coating of oil on each leaf.

7. 7

   On a baking stone, place leaves in a single layer and sprinkle with kosher salt.

8. 8

   Bake for 25-30 minutes or until leaves are nice and crisp, but not brown.

9. 9

   Remove pan from oven.

10. 10

    Allow chips to cool, then carefully remove to a platter and enjoy.

11. 11

    You will not believe how crisp these get!

12. 12

    Note: If you do not have a baking stone and instead plan on using a baking sheet, after the first 25 minutes of baking flip over each leaf and bake an additional 20 minutes to crisp the other side before cooling and eating.

* Per serving · 4 servings · Values may vary.

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