|5 min||10 min||2|
|2 tbsp||Olive oil (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.