Prep Time: 10 minutes
Cook Time: 20 minutes
1/4 pound of fresh kale
Two (2) tablespoons of extra virgin olive oil
One (1) teaspoon of salt -- for an extra kick, use some sriracha salt
Preheat your oven to 275F degrees.
Wash your kale and cut the stems off of each leaf. This is important because if you leave the stems on, they will not dehydrate as quickly and easily in the oven.
Lay the kale leaves out on a towel and/or pat them dry. You want to remove any additional moisture before roasting them.
Place oiled leaves on a baking sheet and sprinkle about half of the salt on top of the leaves.
At the end of the 10 minutes, remove from the oven, flip the leaves over, and salt the other side.
Bake for another 10 minutes, or until the kale looks dry and is flaky to the touch.
Remove and enjoy warm or cool.