1bunch of curly green kale,leaves stripped from stems
olive oil mist
Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil.
Mist the kale leaves with olive oil – if you don’t have an olive oil spray or mist, you can massage 1 to 2 teaspoons of the oil into the leaves. Sprinkle the parm pistachio mixture evenly over top.
Bake the kale chips for 12 minutes. Remove from the oven and gently flip the leaves. Bake for another 12 minutes more, until they are crispy and darker in color. Bake time will vary depending on the size of your kale leaves. If they are very small, check them after 5 minutes more of bake time as they can burn easy.
Serve immediately! These stay fairly fresh when stored in a ziplock bag or wrapped loosely in aluminum foil. They last for about two days.
For super easy kale chips, skip the parm pistachio mixture. Mist the kale leaves with olive oil and sprinkle on 2 tablespoons of nutritional yeast. Follow the same baking/flip time above!