Kale Chip Recipe, as dictated by Dr. Drew Ramsey and Jennifer Iserloh
Heat your oven to 400 or 425 degrees.
Cut off the stems of the kale and tear the leaves so that they’re palm-sized
On a baking sheet, sprinkle the leaves with olive oil—make sure they’re all well coated. You might have to rub each leaf with a little oil. Spread the leaves out so they’re not touching each other.
You can also add pumpkin seeds. (Dr. Ramsey's co-author Jennifer Iserloh likes this variation.)
Bake for 8 to 12 minutes.
Tip: Using curly leaf kale will give your chips more crunch. Red kale is another good option for chips.