Kale Chips
1 bunch kale
1 tablespoon Temecula Olive Oil Company olive oil of choice
1 teaspoon Garden Herb Salt
Prep: 10 m Cook: 10 m Ready In: 20 m
Preheat an oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.
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Kale Chips
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1 bunch kale
1 tablespoon Temecula Olive Oil Company olive oil of choice
1 teaspoon Garden Herb Salt
Prep: 10 m Cook: 10 m Ready in: 20 m
Preheat an oven to 350 degrees F (175 degrees C). Line a non-insulated cookie sheet with parchment paper. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. Bake until the edges brown but are not burnt, 10 to 15 minutes.
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