INGREDIENTS
- 1 bunch curly kale (about 5 cups)
- 1 Tablespoon olive oil
- 1/2 teaspoon sea salt
INSTRUCTIONS
- Preheat oven to 350°F.
- Wash and dry kale, de-stem and roughly chop into bite-size pieces.
- Make sure kale is super dry, add to a large bowl and toss with olive oil and sea salt.
- Spread kale out on a large baking sheet (affiliate link), making sure not to overlap pieces.
- Bake for 15-20 minutes, until kale is crisp.
- Best served immediately, but if needed you can store them in a sealed container for 1-2 days.
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