1 bunch kale of your choice ( I used Dinosaur kale here because that's what I had.)
unrefined olive oil
fine grain sea salt
Instructions
Preheat oven to 350 degrees.
Wash kale and strip leaves off of stems. Discard stems. Dry kale really well and tear into large pieces.
Place kale leaves in a large bowl and drizzle with just enough oil to coat the leaves lightly.
Arrange kale leaves in one layer on a baking sheet. Feel free to line the baking sheet with unbleached parchment paper if it's aluminum. Sprinkle leaves with sea salt.
Bake for 12 minutes, turning halfway. They should be dry and crispy. The leaves change to an olive-y green color, sometimes even a little yellow, but they should not be brown or burned.
Recipe by Pamela Salzman at https://pamelasalzman.com/kale-chips/