Krunchy Kale Chips

Krunchy Kale Chips

Yield: 6 snack servings

1 bunch (about 8 oz.) Tuscan Kale
1 ½ to 2 tsp. olive oil
salt, to taste

1. Preheat oven to 300°F.
2. Tear the leaves from the hard stem and hard ribs of the kale.
3. Toss the leaves with the oil until coated.
4. Arrange on baking sheets, making sure not to overlap. Bake them for around 15-20 minutes or until crisp.
5. Cool the chips for a few minutes before serving.

Recipe: Chef Timothy Cipriano, Director of Food Services, Guilford (CT) Public Schools