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Chips de col rizada crujiente


  • 1 head of kale (washed and dried thoroughly)
  • 2 cucharada aceite de oliva
  • 1/4 cucharadita sal marina

Optional toppings (mix and match to make your favorite combo)

  • 2 Cucharada parmesan cheese
  • 2 Cucharada Levadura nutricional
  • 2 Cucharada pimienta
  • 2 Cucharada curry
  • 2 Cucharada chile en polvo


  1. Preheat the oven to 275°F.
  2. Wash and chop into 1-½ inch pieces.
  3. Dry kale leaves (see below for best results).
  4. Place chopped kale into a large bowl.
  5. Pour the olive oil directly into your hands (not the kale), then massage the leaves until they’re evenly coated.
  6. Sprinkle with salt and optional toppings.
  7. Place on parchment-lined baking sheetsmake sure they have space. The leaves should just barely touch.
  8. Hornear por 20 minutes or until crispy, turning the chips halfway through.
  9. Serve immediately.