Author: Lea Crossetti Andes
- 1 bunch kale (Curly works best, but can use Tuscan kale for less bitter flavor)
- 2 Tbs olive oil
- 1tsp (or seasoning of choice)
- Preheat oven to 350.
- Chop kale into chip size. (For less bitter flavor remove stems). Roll kale leaves in olive oil and sprinkle with garlic salt. Lay on baking sheet and bake for 5-8 minutes, toss leaves around on baking sheet and then bake for another 5-8 minutes.