I’ve been meaning to make these for quite some time.  I enjoy Kale every once in awhile, but I find it too chewy to eat raw, and I’m too lazy to saute it.  This is the perfect solution.  It is so simple and fast, and good for you as well (which, of course, means Leo does not like it)!  

Ingredients

Bunch of Kale leaves

Salt

Olive Oil

Method

Preheat oven to 350 degrees.

Line a baking sheet with parchment paper.

Rinse and dry the Kale leaves.

Cut out the fibrous stem, and tear or cut the leaves into bite size pieces.

Drizzle Olive Oil over the leaves, and toss to coat evenly.

Add desired amount of salt and toss again.

Evenly spread Kale leaves on parchment paper.

Bake for 10-15 minutes, until leaves turn slightly brown and are crisp.  After 10 minutes, check every minute or so to make sure they are not overdone.

Let cool.  Eat.  Make more.

Make sure they are fully cooled before storing.