Light, crisp, and highly customizable — perfect as a healthy snack or crunchy topping.
INGREDIENTS
- 1 bunch of kale
- 1–2 tbsp olive oil
- Salt, to taste
INSTRUCTIONS
Prep the kale. Remove tough stems and tear leaves into bite-sized pieces. Wash and dry thoroughly — very important for crisp chips. Pat completely dry using a towel or salad spinner.
Season. Place kale in a large bowl. Drizzle with olive oil and lightly massage until evenly coated. Sprinkle with salt.
Bake. Arrange kale in a single layer on a baking tray. Bake at 300°F (150°C) for 10–20 minutes, depending on the variety and leaf size. Toss halfway through for even crisping. Kale chips are ready when the edges are crisp but not browned.
Add flavor. Sprinkle with garlic powder + grated parmesan cheese or toss with sriracha sauce
Make the dressing. Whisk together olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper.
Assemble. Combine kale, cucumber, tomatoes, onion, olives, and feta. Pour over dressing and toss well. Let it sit for about 5–10 minutes before serving so the kale absorbs the flavors. Optional: add grilled chicken, tuna, or toasted nuts.