- 1 head of Red Russian Kale (any variety will work), rinsed well and patted dry
- 2 T. olive oil
- 1/2 tsp. coarse salt
Preheat the oven to 375 degrees F. Then tear all of the curly leaves off of the cleaned and dried kale and put them in a large mixing bowl. Discard the thick stems or save them for another use. Once all of the leaves are in the mixing bowl, add the olive oil and about half of the salt. Toss them with your hands, making sure the leaves are evenly coated.
Add the leaves to a baking sheet (I placed a baking mat on the sheet to make for easy releasing of the chips and super-fast cleanup). Sprinkle them with the remaining salt. Bake the leaves in the preheated oven until they are nice golden brown, being careful not to burn them. Take a peak about 10-12 minutes into the cooking, and bake for an overall time of approximately 15-17 minutes.
- Yields: 2 servings
- Preparation Time: 20 minutes