Quick & Easy Microwaved Kale Chips

Microwaved Kale Chips

 Serves 5

For the best texture, use flatter Lacinato kale/Tuscan Kale. Collard greens also work well, but we don’t recommend curly-leaf kale, Swiss chard, or curly-leaf spinach, all of which turn dusty and crumbly when crisped.) 

Nutrition per serving: Calories: 33; fat: 3g (saturated: 0g); carbohydrates: 2g; protein: 1g; fiber: 1g; sugar: 0g; sodium 61mg

• 5 ounces Lacianto kale, about ½ bunch, stems removed 

• 1 tablespoon extra-virgin olive oil 

• Kosher salt 

Tear leaves into 2-inch pieces; wash and thoroughly dry, then toss well with oil in a large bowl.

Spread roughly one-third of leaves in a single layer on a large plate and season lightly with kosher salt.

Microwave for 3 minutes. If leaves are crispy, transfer to serving bowl; if not, continue to microwave leaves in 30-second increments until crispy. Repeat with remaining leaves in 2 batches. Store chips in an airtight container for up to 1 week.