Prep: 5 mins | Oven: 135 °C / 275 °F
“BITTER AND PEPPERY CHIPS”
- 1 head kale, washed and thoroughly dried
- 2 tablespoons olive oil
- Sea salt, for sprinkling (or truffle sea salt is even better!)
- Preheat the oven to 275 degrees F.
- Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt (or I used truffle sea salt).
- Bake until crisp, turning the leaves halfway through, about 20 minutes.