- 1 Head of fresh Kale
- 1/4 TSP sea salt
- 1/4 TSP coarse ground black pepper
- Heat oven to 350 degrees.
- Wash kale and pat dry. Separate kale from the stem, leaving only leafy greens.
- On a baking sheet, place kale so that pieces are not touching and spread evenly.
- Mist with EVOO from Olive Oil Spritzer. Shake sea salt and coarse ground black pepper onto the leaves.
- Bake in oven for 10-12 minutes until crispy and dehydrated.
1 Head of Kale yields approximately 6 servings