About Kale: a highly nutritious vegetable with powerful antioxidant properties; considered to be anti-inflammatory. Contains sulforaphane, a chemical believed to have potent anti-cancer properties. Wow!
- 1 bunch Organic Kale rinsed, stems removed (to remove stems easily, hold the bottom of the stem and grab the entire leaf, gently pulling – the leaves come right off. My daughter loves doing this part 🙂
- Extra virgin olive oil
- sea salt (optional) I never use it, the Kale is naturally salty
Preheat oven to 350 degrees. Line a cookie sheet with foil for EZ clean up. If you follow my recipes, I am all about EZ clean up! Rinse and spin dry the Kale leaves. Either tear into 3-4 inch leaves, put in large zip lock plastic bag with 1 Tbs. olive oil. Shake until all leaves evenly covered. Repeat with 1 Tbs. more olive oil. Place in single layer on foil lined cookie sheet. (I omit sea salt, the Kale is naturally salty.)
Bake 10 minutes or until lightly browned. You want them browned so they are crispy like chips, if they aren’t browned they will be soggy and not good. Enjoy!