- 4 cups firmly-packed kale
- 1 TBSP coconut oil or extra virgin olive oil
- 1 tsp good quality sea salt
Preheat oven to 375 degrees F.
Wash and trim the kale. Peel the tough stems by folding the kale leaves in half like a book and stripping the leaves off of the stems. Dry the kale. Toss with coconut oil or extra virgin olive oil.
Place on a flat pan (cookie sheet). Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle.
Remove from oven and sprinkle with sea salt. Serve immediately.
You can find good quality sea salt here.
Organic, extra virgin-olive oil is available here.