For Kale Chips:
First preheat the oven to 325. Take one bunch of kale, wash it and break it up into bite sized pieces (removing the stems). Place the kale on a cookie sheet and drizzle with olive oil and salt. We used Mark Bitterman's Tuffle Salt as we did for the pumpkin seeds. It's seriously addicting! Bake for 20 minutes or so- until the kale is crunchy. ENJOY! |
|