4 handfuls of kale, torn into bite sized
pieces
1-2 tbsp olive oil
sea salt to taste
Instructions:
1.
Preheat oven to 350F. Line a baking sheet with parchment paper.
2. Place
the kale leaves into a salad spinner and spin all of the water out of the kale.
Dump the water and repeat one or two times more just to make sure that the kale
is extra dizzy and dry. Use a towel to blot any extra water on the leaves.
Place the kale on the baking sheet.
3. Drizzle
olive oil over the kale leaves and use your hands to toss and coat the leaves.
Bake in the oven for 12-20 minutes until leaves are crisp. Take a peek at the
12 minute mark - the timing all depends on how much olive oil you use. Just use
a spatula or tongs to touch the leaves, if they are paper-thin crackly, the
kale is done. If the leaves are still a bit soft, leave them in for another 2
minutes. Do not let the leaves turn brown (they'll be burnt and bitter) Remove
from oven, sprinkle with salt and serve.
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