Crispy Kale Chips
Adapted from here.
- 1 bunch kale
- 1 tbsp olive oil
- 1 tsp salt
- Preheat oven to 350F (175C). Line a non-insulated cookie sheet with parchment paper.
- With a knife or scissors, carefully remove the leaves from the thick stems and tear into bite sized pieces. Wash and thoroughly dry kale with a salad spinner or paper towels. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.