CRISPY KALE CHIPS

By Rona Berg / March 11, 2013

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If you are as addicted to kale chips as I am, you’ll want to know how to make your own. Packaged brands, though delicious, can be pricey, especially if you eat them as often as I do! Here is my quick and easy DIY recipe: Preheat oven to 350 degrees. Line a cookie sheet with parchment paper. Wash and dry kale leaves, and tear into bite-sized pieces. Lay them out on the parchment—do not overlap—and spray lightly with olive oil. Bake for 7-10 minutes, until crisp. Sprinkle with grated Parmigiano-Reggiano cheese and a pinch of cayenne. Enjoy!

Rona Berg

Rona Berg

Editor-In-Chief at Organic Spa Magazine
Editor-in-chief of Organic Spa Media, longtime journalist and best-selling author of Beauty: The New Basics and Fast Beauty: 1000 Quick Fixes (Workman Publishing), Rona Berg is the former Editorial Director of ELLE and Deputy Style Editor for the New York Times Magazine. She has been cited as an industry expert by Huffington Post, Fox News and New York Magazine and contributed to and been quoted in dozens of publications. Berg co-chairs the Personal Care Committee of the non-profit Green Spa Network, is a Charter Advisory Board Member of the Nutritional Aesthetics Alliance, and is a frequent speaker at conferences around the globe.
Rona Berg

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