PERFECTLY CRUNCHY KALE CHIPS

Ingredients:

• 1 Bunch Kale greens, washed & trimmed Remove the tough stems – use just the leaves
• 1 tbsp Olive or Avocado Oil
• Sea Salt
• Rosemary or other spice(s) of choice

Instructions:

1. First, wash and de-stem your kale leaves. You may keep the leaves whole, or rip them up into smaller pieces.
2. Give your kale leaves a good rub down with your preferred oil (you can use coconut, olive, avocado or a melted tallow or lard, but please for the love of all things holy, whatever you do, just don’t use vegetable oils).
3. Then sprinkle liberally (or to your liking) with freshly ground sea salt (or exotic salt of choice) and dried rosemary (or other herb(s)/spice(s) of choice).
4. Place the oiled and seasoned kale leaves (after their massage) onto a tin-lined baking sheet and place in the oven on the top rack, just under the broiler (highest top rack).
5. Turn the broiler on high, and the oven light on so you can watch like a hawk! These boys will BURN. Pay close attention! Once they get crispy on the edges and begin to brown, take the pan out and shake them around to essentially “flip” them over (if you’re using large whole leaves, you can easily just flip them right over). Broil for 2-3 more minutes (watching, just in case).

   They should now be perfectly crispy, crunchy, and delicious. Serve and eat immediately, while still hot and crunchy.