1 bunch organic kale
1 tbsp olive oil
1 tbsp sea salt
Preheat oven to 350° F. Line a non-insulated cookie sheet with parchment paper.
Carefully remove kale leaves from the thick stems (kitchen shears work well for this) and tear into bite size pieces. Wash and completely dry kale. Any residual moisture will result in soggy chips. Drizzle kale with olive oil, run into pieces so they are coated and sprinkle with salt.
Bake until the edges are brown but not burnt, about 10 to 15 minutes. Enjoy immediately.
