• 1 large bunch kale, washed and thoroughly dried

• 1 tbsp olive oil

• 1 tsp sea salt

Preheat oven to 325 degrees.

Remove stems from kale leaves and discard. Tear remaining kale leaves into bite-sized pieces. Toss kale leaves with oil and sea salt. Spread on parchment lined baking sheet. Bake till edges begin to crisp, about 15-20 minutes. Watch closely so as to not let the “chips” burn!

Serve warm right from the oven.