- 1 bunch of kale
- 2-3 T. olive oil
- Kosher salt
Preheat oven to 375 degrees F. Tear the kale leaves off the thick stems and into bite sized pieces. Discard stems. Wash leaves in OXO salad spinner, or just wash and pat dry. When kale is dry, put in a bowl and add olive oil and mix completely until kale is covered in oil. Lay kale on baking sheet. Using parchment paper will keep them from sticking as they bake. Sprinkle with salt and other seasonings if desired, parmesan cheese, etc. I only use salt, but know others like extra seasons. Bake for about 15 minutes until edges are brown and kale is crispy when moved in on the baking sheet. The more of a single layer you are able to make, the more quickly and evenly the kale will bake.
Great alternative to traditional 'game day' food. Tastes very simlar to potato chips.
Serve warm.