1 Head of Green or Purple Kale
1 Tbsp. Olive Oil
1 tsp high quality Sea Salt

Preheat oven to 325 convect (if you have the setting on your oven). Wash and dry the kale. Strip the kale leaves from the stems and tear the leaves into peices. Lay the pieces on a baking sheet and drizzle with olive oil and salt. Massaged the olive oil into the kale leaves so they are all covered. Bake for 18-20 minutes until crispy.

Serve immediately or cool and store in an airtight container for 4 days.


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