Crispy Tuscan Kale Chips
Prep: 10 minutes
Bake: 10 minutes
Makes: 6-8 servings
1 bunch green kale, about 1 pound
¼ cup Tuscan Herb Olive Oil
Preheat the oven to 350 degrees. While the oven is heating, strip the kale leaves from the stems or central ribs and discard the ribs. Stack the leaves and slice them about 1/4” thick, then add the sliced kale to a bowl. Toss with the oil until the leaves are thoroughly coated.
Spread the Tuscan Herb Olive Oil coated leaves on a baking sheet, making an even layer. Transfer to the oven and bake for about 10 minutes, removing the sheet and tossing the kale a few times during the process. The kale should be crispy but not burned – remove from oven as soon as it reaches this stage.
Sprinkle with sea salt and serve immediately.