- 1/2 bunch of kale, destemmed
- 1 tablespoon (15 ml) olive oil
- salt to taste
Preheat oven to 350F/ 176C/ Gas Mark 4. Wash the kale leaves and pat dry. Tear the leaves away from the stems; discard stems or set aside for a vegetable broth or similar purpose. Then tear the leaves into bite/chip sized pieces. Scatter leaves evenly on a parchment lined baking sheet; the less they touch, the crispier they will be. Spray with olive oil (or toss them in a bowl with the olive oil to coat). Sprinkle desired salt- start low, you can always add more! Bake for 10-15 minutes until crisp. Keep an eye on them in the oven so they don't burn! Enjoy!
Base recipe makes 2 servings of 1.4 oz/ 40.3 g a piece.