This easy recipe features our WildFire Sea Salt, a mouthwatering blend of crisp & clean Northwest sea salt combined with fresh garlic and rosemary, all smoked over hand-picked Pecan wood.
1 Package Baby Kale (prewashed if available) per batch
1 Tbsp Olive Us Ultra Premium Extra Virgin Olive Oil (single varietal, fused or infused)
1 Tbsp WildFire Sea Salt (available at Olive Us)
1 tsp Garlic Powder
1 Gallon sized Ziploc Bag
Preheat your oven to 350 degrees and line a cookie sheet with tinfoil or parchment
Fill your ziplock bag a little less than half full with Kale.
Add the Olive Oil, WildFire & Garlic Powder to the bag and zip it tightly
Shake until kale is well coated.
Open your bag and empty the coated Kale onto the cookie sheet.
Place in oven and set timer for 5 minutes, when your timer goes off use a spatula to stir the chips (they will still be a bit soggy).
Make sure to un-stick any leaves that may have started sticking to your foil.
Spread the leaves back out and set your timer for another 5-6 minutes.
Chips will still look a little wet because of the olive oil, so don’t overcook them!
*Baby Kale is a great choice because it doesn’t have the bitter stem like full grown Kale, so there is no need to de-stem them. If your baby Kale is not pre-washed be sure to wash and pat it dry before starting your recipe.
By B Gil