1 Bunch of Kale
1 tbsp. Olive Oil
1 tsp. Seasoning Salt
1. Preheat the oven to 325 degrees F. Line a non-insulated cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and cut into bite size pieces. Wash and thoroughly dry. If possible, dry the day prior. Place the kale in an extra-large bowl, add oil and shake until each piece is evenly coated. Lay pieces out on a cookie sheet and sprinkle with salt.
3. Bake until the edges are brown but are not burnt; 15-20 minutes depending on moisture. For extra flavor, sprinkle with parmesan cheese, crushed red chili, dry ranch mix, or during shaking process add vinegar of choice for tartness!