Baking kale in the oven brings out its natural sweetness while drawing out all the water leaving behind a deliciously crunchy good-for-you snack! Once baked, it doesn’t keep very long, so make just how much you need. Fresh kale will keep up to a week in the fridge.
1 head of kale
2 tsp extra virgin olive oil
salt as desired
1. Rinse and thoroughly dry kale. Remove ribs, chop kale into 1 1/2 inch pieces.
2. Toss kale with olive oil and salt. Lay flat on a baking sheet
3. Bake kale at 300 degrees for about 20 minutes, turning half way through, or until crisp.
4. Serve immediately and enjoy!