- 1 bunch kale (I prefer dinosaur kale, but any type works beautifully)
- 1 tablespoon extra virgin olive oil
- Salt, to taste
- Lemon pepper
- Seasoned salts
- Finely ground Italian herb blends
- Nutritional yeast
Preheat oven to 300° F.
Wash kale and dry well. Remove the center stem from kale leaves and cut each half leaf into about 3 pieces. Place the pieces in a large bowl and drizzle with oil. With your fingers, massage oil into all of the little nooks and crannies of the kale.
Spread out kale onto baking pans in a single layer (this helps make them crispy). Roast for 12 to 20 minutes (depending on how hearty the kale leaves are) or until it starts to gently brown at the edges and becomes crisp. Don’t overcook.
Sprinkle with sea salt and eat sooner rather than later. Bet you can’t eat just one!
For sea salt and vinegar chips: Sprinkle about 1 teaspoon vinegar on kale before roasting, or you can use a good-quality vinegar as a dipping sauce after the chips are cooked.
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