1, 8-ounce bunch raw organic kale with ribs, ribs removed, torn into 2-inch size pieces (approximately 8 loose cups)

2 tablespoons olive oil

1 teaspoon kosher salt

Method:

1.   Preheat oven to 375ºF.

2.   Wash kale then remove the hard spines. Tear into large pieces – they will shrink during cooking – and using a clean kitchen towel, carefully shake the kale to remove excess water. Alternatively, a salad spinner can be used.

3.   In a medium size bowl, add kale and olive oil. Using clean dry hands, toss to evenly coat. 

4.   On a baking sheet lined with parchment paper, place kale in an even layer. Place in preheated 375ºF oven and allow to cook until crispy, approximately 15 – 17 minutes.

5.   Remove from oven and immediately sprinkle with salt while the chips are still hot.

6.   Allow to fully cool before serving.

Kitchen Note:  If you are feeling adventurous, experiment with different spices like garlic powder, cumin, cayenne pepper, or even turmeric. Spices should be added at the same time as the salt.