1 medium sweet potato (8 oz.)
2 Tbsp. Garlic Olive Oil
3/4 tsp. kosher salt
1/4 tsp. freshly ground black pepper
3 large kale leaves
Position an oven rack in the center of the oven and preheat the oven 350F.
Using a mandolin slicer or a sharp knife, slice the potato into 1/8 inch thick slices. Put in a bowl and drizzle with 1 tablespoon of the olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets. Bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes, until brown and crisp, 6 – 8 minutes longer. Season the chips with ½ teaspoon of the salt and 1/8 teaspoon of the pepper. Remove the thick stem from the kale leaves and discard. Cut the leaves into 2 – 3 inch pieces. Put in a bowl and drizzle with the remaining 1 tablespoon olive oil. Toss well. Arrange the kale in a single layer on parchment-lined baking sheets. Bake the kale until crisp and slightly dark on the edges, 10 – 12 minutes. Season with the remaining 1/4 teaspoon salt and 1/8 teaspoon pepper. Let the chips cool before serving.
Note: Try with other oils such as Tuscan Herb or Basil.
*Tested in Feel Good Cooking Class
