1 head of kale, washed and thoroughly dried
2 Tbsp olive oil
sea salt, for sprinkling
1. Preheat oven to 350 F. Line a cookie sheet with parchment paper.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt. 3. Bake until the edges brown but are not burnt, 10 to 15 minutes.