Kale Chips

I heart kale.

Not always, mind you.  And certainly not when it's poorly prepared.

Enter kale chips.  Mind-blowingly easy to make, addictive when eaten, and 4HB-compliant.

Kale Chips

1 large bunch curly green kale

2-4 Tbs extra virgin olive oil

sea salt

Preheat oven to 250F.  Line two baking sheets with foil.  Wash and dry individual kale leaves.  Cut leaves from stems with clean scissors then tear into bite-sized pieces.  Toss with enough extra virgin olive oil to lightly coat (but not drench/wilt) and sprinkle lightly with sea salt.

Bake for 20-30 minutes (start checking at 20 minutes).  Texture should be crisp and color should be green.  Cool at room temperature and store in an air-tight container.