Kale Chips - Salty Crunch Packed with Nutrition

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon seasoned salt

1. Preheat an oven to 350 degrees F
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
3. Bake until the edges brown but are not burnt, 10 to 15 minutes.

Mardy's Note. MAYBE EVEN LESS THAN 10 MINUTES!!! I put them on a really good cookie sheet since I don't have a really special oven or anything and do have a special cookie sheet.  That helps with the problem of the difference of time related to cooking/burning.  I also found that I take them out and let them cool (sprinkling a regular good quality (pink or blueish) salt JUST as a few start to look dry and start to brown.  They seem kinda soft at the time but they're about right when I get to eat them a minute or so later! 

I also have learned of the benefits of coconut oil, and there are some who believe heating olive oil turns it from beneficial to problematic, so I tried dabbing some on my hands and rubbing the kale leaves before placing them on the cookie sheet -- worked well.  That's my input!  Hope this inspires!