January 6 photo: my afternoon snack.
What a delicious snack! Here’s how:
Buy a giant bundle of kale.
Wash the kale and lay flat on a towel to dry. I left mine overnight so they’d be really dried out with no water left on the leaves.
Pre-heat oven to 350.
Prepare the kale by tearing the leaves from the stem/thick rib in the center. Discard the ribs.
Roughly tear the kale leaves into large chunks.
Pour about 3 TBSP olive oil into a gallon ziploc baggie, and sprinkle salt in the bag, however much salt you like. I like a lot of salt.
Add the kale to the bag, zip closed, and shake for a few minutes to coat the kale in the salty oil.
Lay the kale out in a single layer on cookie sheets.
Bake 10 minutes. Remove the cookie sheet and toss/stir with your hands or a fork.
Return to the oven and bake another 10 minutes.
The kale should now be crispy. Remove from oven and cool a little bit before eating.