It is full of vitamin K - which is important for proper blood clotting and healthy blood vessels, and vitamins A and C.
- 1 bunch of organic kale (I used Lacinato/dinosaur kale)
- 1 Tbsp. olive oil
- 1/2 tsp. sea salt, or to taste
After washing the kale, remove the large stem in the middle of each leaf as well as the vein-like tiny "stems" that run throughout the leaf. If you don't remove them they get ridiculously hard after cooking and will taste (and feel) like sticks, thus ruining the otherwise awesome and otherworldly experience that is kale chips ; )
Dry the kale very well. I ran mine through a salad spinner. Or blot super well with paper towel. Put kale into large bowl. Add olive oil and salt. Mix well.
Other seasoning ideas:
- vinegar and sea salt (add 1 tsp. apple cider vinegar)
- chili powder and cumin
- garlic powder
Arrange kale on baking sheets, I had to use 3 total, lined with parchment paper. Bake at 300F for 20 minutes.