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Preheat oven to 325 degrees F.
Lightly grease a large baking sheet, set aside.
In a small bowl, mix together almond meal, garlic salt and pepper. Set aside.
Remove the leafy green part of the kale from the tough stalk, and tear into smaller pieces.
Place kale leaves into a large mixing bowl.
Add 1 TBS olive oil and massage with your hands until every single piece of kale is coated (this is very important. If the kale is not coated with olive oil then it will not hold the rest of the ingredients).
If necessary, add more olive oil 1 tsp at a time until the kale is thoroughly coated.
Sprinkle the almond meal mixture over the oil-coated kale chips.
Toss the mixture carefully with tongs to evenly distribute the dry ingredients on the kale chips. (Be careful to not overmix).
Bake for 25-40 minutes or until the kale is crispy and just begins to brown. Stir halfway through.
Once brown and crispy, let cool completely on the baking sheet.
Remove cooled kale chips from the baking sheet and eat or put in a container with a loosely-fitting lid to store.