Crispy Kale
1 bunch fresh kale
1 1/2 T. The Tasteful Olive Cold Smoked olive oil
2 t. The Tasteful Olive Cherry dark balsamic vinegar
1/4 t. Pink Himalayan Sea Salt (available at The Tasteful Olive)
Prepare for baking by preheating the oven to 150 and cover two baking sheets with parchment paper (set aside for later). Strip leaves from stems and wash well. Thoroughly dry leaves with a clean towel or use a salad spinner. In a large bowl, tear kale in large pieces. Pour all remaining ingredients onto leaves and (with clean hands) massage the ingredients into the leaves. Spread the leaves onto prepared trays without any overlap.
Place trays in the oven and check at the 2 hour mark for desired crispiness. Store in an air tight container.
Serving suggestions: Simple side with any meal, sprinkle on salads or veggie dishes right before eating. Also makes a great topping for baked or brown fried potatoes.
Recipe by: Sally Williamson
