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Adriano Valentini/The Globe and Mail

This is a basic recipe but you can flavour your kale chips by adding a little bit of vinegar or lemon, add spices such as paprika and pepper or even sprinkle them with finely grated parmesan. Just add these ingredients with the olive oil.

Ready time: 30 minutes


1 bunch kale (any variety)

2 tbsp olive oil

1/4 teaspoon salt


Preheat oven to 300°F.

Wash and dry kale until it is no longer damp at all.

Cut the stem from the middle of each leaf. Tear the leaves into bite size pieces.

Add the torn leaves to a bowl and sprinkle with olive oil and salt. Toss to evenly distribute the seasoning.

Place the leaves on 2 parchment-lined cookie sheets. You don’t want them overlapping (this will prevent crisping).

Bake for about 20 to 22 minutes.

Take them out when the leaves are dry and crisp to the touch.

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About the Author

Sue Riedl worked for 12 years in the Toronto film industry where her culinary passion was ignited while consuming countless unhealthy snacks off the craft service table. More


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