By now, many people have tried these delectable & healthy delights, but if you haven’t, now’s your chance. I crave kale more than any other food, which means my body must need it. Kale is chock-full of nutrition. I tear leaves of it into soups & throw it into smoothies. Eating it in the form of chips, however, is by far my favorite way to enjoy it. I’ll usually eat a whole batch of it & half of a subsequent one. The basic principle of this recipe is about one tablespoon of olive oil per kale leaf and crunchy, large-grain salt to taste. I love the many different textures I experience in a batch: crunchy, airy, chewy. You MUST try them!
3 large kale leaves, rinsed
3 tbsp olive oil
1/2 tsp sea salt
Preheat oven to 350 degrees. Remove the large, thick stem from the center of each kale leaf; discard stem. Tear leaves into 2″-pieces and place in a medium bowl. Drizzle olive oil and salt over leaves & toss to coat. Arrange leaves in a single layer on an ungreased cookie sheet and bake for 8-10 minutes. Remove from oven and eat immediately.