A surprisingly tasty, healthy snack. Even the skeptics enjoyed them and the young grandkids couldn’t get enough.
1 bunch kale – rinse, dry (use a salad spinner and then spread out to dry quite thoroughly), remove thick stems and tear into 3 inch pieces.
1 Tablespoon olive oil (vinegar is another option)
1 teaspoon sea salt, seasoning salt and/or other seasonings (pepper, chil powder, oregano
Toss the dry kale pieces with a bit of oil, start with less – leaves should be dampened, not coated.
Sprinkle with seasoning and lightly toss again.
Spread onto a cookie sheet – I used a wire rack in the cookie sheet.
Bake at 350 for 10 minutes or until edges are just beginning to brown.
Cool slightly, pile loosely into a basket and serve.