CRUNCHY KALE CHIPS

Prep time: 30 minutes (5 minutes work. Then, put in oven.)  Serve as snack.

The kale dehydrates, so plan on preparing a few batches.

1 medium-sized head of kale

1 T olive oil

Salt

Pizza pan (with holes in it) or baking sheet

Directions:

● Remove stems from kale and chop leaves into 3 -4 inch pieces. Toss with olive oil.  Give it a good sprinkling of salt. Place one layer of kale on a pizza pan or baking sheet.  (Do not pile up kale in layers.) Bake at 275 F for 20-25 minutes, until all leaves are crispy. (If using baking sheet, turn it midway.)

● To re-use chips, just heat them up at a low temp for a couple of minutes.

Variation:

Instead of adding olive oil and salt, use a couple of tablespoons of tahini and some Indian spices to taste. Using your hands, toss the kale in the tahini, making sure the greens are evenly coated. Then add some of your favorite mix of spices.