Kale Chips

Kale leaves                                                                                           olive oil in a misting bottle
sea salt
Wash and gently dry kale leaves. You can trim the stems from the kale (they are too tough to eat in this recipe) or leave about an inch of stem on as little handles for picking up the chips.  Arrange leaves on a baking sheet in a single layer. Do not overlap the leaves.  Lightly mist one side of the leaves with oil.  Turn leaves over and lightly mist with additional oil.  Sprinkle with a small amount of salt.  Bake at 250 F for 8-15 minutes or until crisp. Check leaves frequently. You want them crispy, but not burned.  Allow to cool to room temperature (5-10 min) and serve.

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