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Baked kale chips

If you are looking for a tasty treat that is unique and an easy way to get in your greens, try this recipe.  I bought a huge bunch and only used about 6 long stems to make enough for two.  Use a larger pan if you want more and make sure its not to overlap as the lower leaves will take longer. Be sure to shake out the water, I didn’t use a spinner.  Cook long enough for them to be crispy to touch but not burnt.

1 bunch Kale

Tablespoons of oil, 2 or 3
seasoned salt, or table salt

1.  Preheat oven to 350 degrees.  You can line a insulated cookie sheet with parchment paper. I put it right on the sheet.
2.  Tear them away from the stems and tear into bite size pieces.  Drizzle with oil and sprinkle with salt, and toss in a bowl.  Then line single layer on a baking sheet.
3. Bake until edges are slightly brown but not burnt.  10-15 minutes.
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