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Here’s an easy way to make sure everyone gets their greens. Serve on their own or with your favorite dip. I assure you, you’ll never stop at just one.


1 head of kale
1-2 Tbsp olive oil


1. Preheat oven to 275.

2. I started off with a very large bundle of kale (it might have been a double) that I soaked and then patted dry. I trimmed the stems (and with some leaves, the ribs).

3. Drizzle 1-2 Tbsp olive oil and mix so the leaves are coated.

4. Prepare 2 cookie sheets by spraying them with non-stick spray.

5. Spread kale leaves so they are in a single layer. Sprinkle with salt.

6. Bake for 12 minutes then turn and bake for 5 minutes more until kale chips are light and crispy.