| 2 | 15 | 220 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 5 min | 10 min | 2 |
| 1 bunch | Kale |
| 2 tbsp | Olive Oil, Extra Virgin (can use olive oil spray too) |
Fill your sink with water, rip up leaves of kale into “chip size” chunks and toss them in. Give them a quick scrub with your hands and dry with a salad spinner or pat dry (you want them WELL dried).
Lay out a single layer on a cookie sheet. Drizzle or brush with XVOO (extra virgin olive oil) - I've heard the best way is to mist it on, but I don't have a mister.
Bake at 350 for approx 10 minutes. You should watch these from 8 minutes on, and they can blacken on you in a second. Sprinkle with kosher or seasoned salt as soon as they come out of the oven.
Best served fresh and warm in my opinion.
| Vegetables | 4.0 |
