• 1 bunch kale
• 1 tablespoon extra virgin olive oil
• 1 teaspoon sea salt
Preheat an oven to 350º F. Line a noninsulated cookie sheet with parchment paper. With a knife or kitchen shears, carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with extra virgin olive oil and sprinkle with sea salt. Bake until the edges are brown but not burnt, 10-15 minutes.