Preheat the oven to 350℉. Line a large rimmed baking sheet with parchment paper.
With a knife or kitchen sears, carefully remove the thick stems from the kale and cut leaves into bite-sized 1 1/2-inch pieces. Thoroughly wash and dry the leaves.
Add kale leaves into a large bowl. Drizzle olive oil and massage until all the nooks and crannies are coated. Now sprinkle on the sea salt and toss to combine.
Spread kale leaves out onto the prepared baking sheet into a single layer.
Bake until crisp, turning the leaves halfway through, about 12-15 minutes.
Cool the kale on the sheet for 3 minutes and ENJOY as finger food!
Ingredients
Directions
Preheat the oven to 350℉. Line a large rimmed baking sheet with parchment paper.
With a knife or kitchen sears, carefully remove the thick stems from the kale and cut leaves into bite-sized 1 1/2-inch pieces. Thoroughly wash and dry the leaves.
Add kale leaves into a large bowl. Drizzle olive oil and massage until all the nooks and crannies are coated. Now sprinkle on the sea salt and toss to combine.
Spread kale leaves out onto the prepared baking sheet into a single layer.
Bake until crisp, turning the leaves halfway through, about 12-15 minutes.
Cool the kale on the sheet for 3 minutes and ENJOY as finger food!
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