- Curly kale (this amount is for 1 regular bunch)
- 1 1/2 T Olive oil
- 1/2 t Kosher salt or sea salt (to taste)
Rinse and dry kale, then cut or tear it into chip sized pieces. I often take out the stem, since it can be bitter. Toss with the olive oil and salt. Spread out on a sheet pan and roast at 450º for 5-10 minutes (until kale is crispy but not burnt).