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You know the saying “I betcha can’t eat just one”? When making Kale chips, prepare to eat the entire batch. These are so easy to make and make for the perfect appetizer. I always have kale on hand, and simply throw these in the oven when I’m preparing dinner. It holds all of us, and doesn’t fill us with unwanted carbs.
extra virgin olive oil is my favorite to use when baking these. I love that Extra Virgin Olive Oil was made without heat or chemicals, and is the purest olive oil available. Because it is not overly processed, it is virtually free from acidity unlike other oils that you may use. To receive the extra virgin rating, a group of expert tasters check to make sure it meets the criteria–rapid processing, low levels of peroxide, fruitiness, and bitterness. 
extra virgin olive oil, to keep in a cool, dark area. That means off of your counter, and never in the fridge. If you are hard at work in the kitchen, you’ll have no problem using it within 6 months of opening. 
extra virgin olive oil you are ready to make your chips. Every week I purchase 3 bunches of organic kale from Sprouts. It is always such a great price and very fresh. I cut it up and wash it as soon as I get it home, and store it in my oxo containers. Each night I grab a handful and make whatever chips I’m hungry for that night. Three bunches of kale usually lasts me the whole week if I’m not eating it during the day as well. 
