Kale
1 Tbsp Extra Virgin Olive Oil
Sea salt
Supplies:
Cookie sheet
Parchment paper
Salad spinner (optional)
Preheat oven to 350F. Trim the thick stem from the kale using a small paring knife or kitchen shears. Tear kale into "chip sized" pieces. Wash in cold water and dry *very* thoroughly. If you don't have a salad spinner i recommend leaving it in the colander for a few hours and tossing it every now and then. Once dry, toss in olive oil and sprinkle sea salt over it. If sea salt is not available table salt is ok too. Spread in a single layer over the cookie sheet lined with parchment paper. Put in oven on middle rack for 15 minutes. Depending on the moisture in your kale it might be more or less time by a few minutes. Eat immediately - it doesn't stay crunchy very long.
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