Feel free to use any variety of kale for this tasty, salty snack!
- 1 bunch organic Redbor kale or other curly or flat leaf kale variety
- 1 – 2 tablespoon LHF California extra virgin olive oil
- Diamond Kosher salt and freshly ground pepper to taste, or other seasoning, chef's choice (paprika, garlic salt, toasted sesame seeds, etc.)
Wash and dry the kale leaves. Slice in half lengthwise, then trim off the thick stems and center ribs.
Preheat oven to 250°F.
In a large bowl, toss the trimmed kale leaves with the olive oil. Dust with salt and pepper, or other seasoning if desired.
Arrange kale leaves in a single layer on baking sheets. Bake until crisp, 30 – 35 minutes. Transfer to a wire rack to cool slightly. Serve right away.