2 Tbs olive oil
1/2 tsp kosher salt
1) Preheat oven to 325F. Coat baking sheet with cooking spray.
2) Tear kale into 3-inch pieces, removing tough stems. Transfer leaves to bowl.
3) Toss kale leaves with olive oil in bowl, until well coated. Spread on baking sheet, and bake 15 minutes. Turn kale with tongs, and bake 10 to 15 minutes more, or until edges are browned and leaves are crispy. Sprinkle with salt. Serve warm or cold.
Review: Yum, yum, yum, yum. Kale is incredibly messy to clean up, but is typically worth the effort. This was definitely the case with this yummy snack. It only took 15 minutes to crisp up. We quickly devoured all the leaves and then lamented that there wasn't more! It had a savory, but bitter taste to it and the crunch was wonderful. I wondered if it would be even tastier by adding some rosemary next time. Do know that these are good for only a few hours.
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