Kale Chips

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  • 1 bunch Kale (any sort – curly, ornamental or dinosaur)
  • Olive oil
  • Celtic Sea salt (optional)
  1. Preheat oven to 175 degrees C (350 degrees F)
  2. Wash kale and remove the leaves from the stem. Tear large leave into medium size pieces
  3. Allow to dry thoroughly (I used a salad spinner)
  4. Drizzle with olive oil toss it around so it is all coated. Add a sprinkle of sea salt and bake in a single layer approximately 8 – 10 minutes (ornamental or dinosaur) or the curly variety takes a little longer approximately 10-12 minutes

Switch to Celtic Sea Salt, it retains the oceans moisture, which helps lock in many vital trace elements.