This is the best cooking technique for kale chips! Get ready to make this again, and again.
1/2 bunch green kale, stemmed and torn into chip-size pieces
1/2 teaspoon extra virgin olive oil
1/4 teaspoon Dr. Cowan’s Threefold Blend Powder (see Tip) or other savory greens powder
1/8 teaspoon seasoned salt (I like M Salt) or pink Himalayan salt
Preheat the oven to 300°F.
Dry the kale completely and spread it in one layer on a rimmed baking sheet. Pour the olive oil onto your clean hands and massage the kale all over. Dust the kale with the vegetable powder and salt.
Bake until the edges of the kale are brown but not burned, 10 to 15 minutes. Store in a glass container in the pantry for up to a week.
Tip: Vegetable powders provide a sneaky way to get your family eating more vegetables, and because they are dehydrated, they retain a lot of their vitamins and minerals. My favorite brand, Dr. Cowan’s, includes savory green vegetable powders with an addictive umami flavor that can be used to season roasted vegetables, and proteins in addition to these kale chips. A little goes a long way too, so the jars last for a few months.