- 4-5 kale leaves
- 2 tablespoons of olive oil
- ½ teaspoon Himalaya pink salt
Way to prepare:
Preheat oven to 400ºF. Wash kale and dry with paper towels or in a salad spinner. To get them crispy, the leaves need to be dry. Then remove the stems and tear leaves into small, bite- size pieces. Spread pieces on a baking sheet and drizzle with olive oil. Toss until well coated and spread evenly on baking sheet so that no pieces are overlapping. Sprinkle with salt. Bake for 10 minutes or until crisp.
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