-1 bunch of kale
-1 tablespoon olice oil
-1 teaspoon sea salt and/or other spices (per preference)
1.Preheat an oven to 275 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
2.With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Toss kale with olive oil and sprinkle with seasoning salt.
3.Bake until the edges brown but are not burnt, for about 20 minutes.
Baking too little results in limp kale pieces and baking too long causes a "burned" taste. Be sure to use the "curly" kale variety as it tend to be less bitter. Turn the kale half way through to ensure crispness on all sides. Use ONLY just enough oil to BARELY coat the leaves otherwise they'll stay soggy. DO NOT EXPECT them to taste like potato chips...but they ARE good.