Ingredients
Crunchy Kale Chips
2 cups kale leaves ½ tsp. extra virgin olive oil ⅛ tsp. coarse kosher salt
Directions 1. Preheat oven to 275°F/135°C. 2. Pull kale leaves off the thick stem in large pieces. 3. Toss leaves with all ingredients in medium bowl and massage leaves until oil has coated the leaves. 4. Line baking sheet with Silicone Wonder Mat and spread out kale into single layer. 5. Bake for 20–25 minutes or until very crispy. Store in sealed Tupperware container up to 3 days.
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