Rachel’s Kale Crisps

One bunch kale plus one tablespoon olive oil

Preheat an oven to 350 degrees F (175 degrees C).

Line a non insulated baking sheet with parchment paper.

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 spices or herbs if you like.

Bake until the edges brown but are not burnt, 10 to 15 minutes.

Keep an eye on them, they can burn easily 🙂

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