These Japanese-inspired kale chips are super easy to make, and even easier to eat!
Furikake Kale Chips
- 4 cups curly kale stems removed
- 1 tablespoon neutral oil
- 1/2 teaspoon flaky salt
- 1/2 teaspoon ground black pepper
- furikake seasoning to serve
Preheat oven to 375. Wash and trim stems from kale. Pat dry with paper towel, and set on a foil-lined baking tray. Drizzle with oil, and season with salt and pepper.
Bake, uncovered, for 15-20 minutes, or until crispy and slightly golden. Season with furikake, and place kale chips on a wire wrack to cool entirely, which will help them crisp even further.