•5-6 Large Kale Leaves, torn from the stems. I used Blue Scottish Kale, but I think many variations will work just fine.
•2 Tablespoons Olive Oil
•Preheat oven to 350
•Wash Kale thoroughly. This is especially important if you don't use organic. Non-organic can leave a pesticide residue on the surface when cooking.
•Dry well. If you have a fancy salad spinner, use one of those. I had to go old school and let paper towels absorb all the water.
•Toss in olive oil and salt. I do not suggest using a lot of oil or seasoning. You want to do everything you can to prevent them from burning.
•Line cookie sheets with parchment paper, lay leaves flat and spread apart.
•Bake for about 15 minutes. Now, I know you're probably thinking that the end product doesn't look any different from the raw leaves. Trust me. They're good.