Ingredients
- 4 cups firmly-packed kale
- 1 TBSP coconut oil or extra virgin olive oil
- 1 tsp good quality sea salt
Instructions
Preheat oven to 375 degrees F.
Wash and trim the kale. Peel the tough stems by folding the kale leaves in half like a book and stripping the leaves off of the stems. Dry the kale. Toss with coconut oil or extra virgin olive oil.
Place on a flat pan (cookie sheet). Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle.
Remove from oven and sprinkle with sea salt. Serve immediately.
Notes:
You can find good quality sea salt here.
Organic, extra virgin-olive oil is available here.