1 Bunch Curly Leaf Kale
Salt -- coarse salt, seasoned salt, or herbed salt-substitute all work!
Wash and dry kale, break into large bite-sized pieces.
Place leaves in a bowl and drizzle with olive oil. Toss and 'massage' the oil into the leaves.
Spread leaves in a single layer onto a cookie sheet. The leaves will shrink when cooking, so you can pack them onto the sheet, but don't allow them to overlap much.
Sprinkle with salt. It's easy to over-salt, so start by adding salt sparingly. You can always add more!
Bake at 350º for 15 to 18 minutes, depending on the size of your leaves.
When they're crispy, they're done!
Obviously, when you add olive oil, you add fat, but the beauty is YOU control the amounts. Hope you love this fantastic snack!
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