Categories: Made
Ingredients
- 10 ounces kale leaves (~ 1 large bunch or 18 cups), torn into bite size pieces
- 2 tablespoons extra virgin olive oil
- 1/2-3/4 teaspoon kosher salt, depending on your taste
- 11/2 teaspoons garlic powder
- 1 teaspoon sherry vinegar, optional
Directions
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Preheat oven to 425 degrees.
- Combine kale leaves, olive oil, salt, and garlic powder in a large bowl and toss well to coat all the leaves.
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Spread in a single layer on baking sheets lined with Silpat, foil or parchment paper. You will probably need two large baking sheets.
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Bake for 7 minutes. Remove from oven and remove any crispy pieces.
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Toss the remaining kale leaves on the baking sheet and spread in single layer. Continue baking another 5 minutes.
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Once again, remove from oven and remove crispy pieces. If any pieces need to be crisped up more, return them to the oven for another few minutes.
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Sprinkle with sherry vinegar just before serving, if desired (kale will not be ask crisp if you do this).