- Preheat an oven to 350 degrees
- Line a non insulated cookie sheet with parchment paper.
- 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.
- Bake until the edges brown but are not burnt, 10 to 15
minutes.
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