Kale Chips

Do you remember when Kale was the “IT” food? I remember being obsessed with creating recipes for Kale, especially salads with quinoa, another food that gained popularity a few years ago. Then Kale faded in popularity as Brussels Sprouts rose to food fame. This past week, while our daughter, Serena, was visiting, she left us with 2 bags of Kale that she had not cooked. I looked at those curly leaves and decided that since we have over indulged during the vacation, it was time to reign it in. Here is the recipe below:

Wash and dried 2 bunches of curly Kale.

Spray or toss in 1/4 Cup tablespoons Spanish Olive Oil (its the best, in my opinion), and seasoned with about 1 1/2 tsp salt, to taste.

Spread the on two parchment lined baking sheets, and baked them at 350° F for about 30 minutes, checking on them from time to time. I have been snacking on them ever since!