1 bunch curly leaf kale
1 Tbl olive oil
1/2 tea. sea salt
1/2 tea. finely ground dried herbs
1/4 tea. red cayenne pepper
Preheat oven to a low 200-degrees.
Wash and dry thoroughly kale leaves, THROUGHLY.
Cut out the main center rib.
Place curly leaves in a large bowl, sprinkle with olive oil, toss to coat in order for spices to stick.
Sprinkle with salt, herbs and cayenne pepper and toss in bowl to coat evenly.
Ideally spread on raised rack over a cookie sheet for even drying. Place in a low 200-degree oven for 20 to 30 minutes until crispy but not faded or brown.
Can be used as a topper to Mac'n'Cheese or Lasagne, or simply as a TV Couch Potato Night snack.
Wash and dry thoroughly kale leaves, THROUGHLY.
Cut out the main center rib.
Place curly leaves in a large bowl, sprinkle with olive oil, toss to coat in order for spices to stick.
Sprinkle with salt, herbs and cayenne pepper and toss in bowl to coat evenly.
Ideally spread on raised rack over a cookie sheet for even drying. Place in a low 200-degree oven for 20 to 30 minutes until crispy but not faded or brown.
Can be used as a topper to Mac'n'Cheese or Lasagne, or simply as a TV Couch Potato Night snack.
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