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Listed in: Low Calorie
1-large bunch of Kale, rinsed & dried; tough stems removed & torn into pieces (about 16 c)
1 T evoo
1/4 t salt
Preheat oven to 400.
Be sure kale is dried thoroughly. Drizzle with oil & sprinkle with salt. Coat well using hands.
Fill 2 large baking sheets with a single layer of kale. DO NOT OVERLAP!
Bake 8-10 minutes, switching trays from top to bottom of oven halfway through the cooking time.
If making 1 batch, check after 8 minutes. Store in air tight container for up to 2 days.
(Cook's note: Keep an eye on the kale while it's in the oven! This is one of those things that is best eaten immediately while nice and crispy out of the oven. You can use other seasonings if you want, such as garlic powder or a dash of cayenne. It's hard not to eat the whole batch!)
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