Kale Crisps
2009 January 20
Kale Crisps
Adapted From Bon Appétit February 2009
2 bunches kale leaves, rinsed and dried
Olive oil
Sea salt
Pre-heat the oven to 250 degrees. Remove the stem from the kale with a knife and discard. Tear the leaves into chip-sized pieces. Toss kale with a good drizzle of olive oil and a large pinch of sea salt. Spread the torn pieces onto two or three baking sheets and place in the oven for 30 minutes or until the leaves are crisp.
