Crunchy and salty, you’ll almost forget they’re healthy
This makes about 2 cups—double or triple as desired.
4 Stalks of curly kale
2 tsps extra virgin olive oil
Preheat oven to 160 fanbake
Wash and thoroughly dry kale; place in a pile on a baking sheet, then drizzle oil over. Massage the oil into every leaf and arrange leaves in a single layer, then sprinkle with salt
Put in the oven and set timer for 6 minutes; when timer goes off, remove any chips that are crunchy and put the rest back in for two-minute intervals untidone
Store in a glass airtight container