Tuscan Kale Chips
The Farm Girl
large bunch of kale
Remove tough stems from leaves and cut into large pieces.
Typically the bigger leaves are cut in half, smaller leaves left as is.
Rub the leaves with a bit of olive oil. It doesn't need much, so be conservative.
Arrange the kale pieces in a single layer on a baking sheet and sprinkle with salt.
Bake in a preheated 425 oven for 7-10 minutes.
Start checking around 5 minutes because the smaller leaves will dry and crisp faster.
Stack on a plate and put in front of children who will never know they're eating a vitamin-rich snack!