Crispy Kale Leaves

1/2 lb. kale, rinsed and patted dry (1 bunch)
1 TBS olive oil
1/4 tsp sea salt
Directions: Preheat oven to 325 F. Coat baking sheet with cooking spray. Tear kale into 3-inch pieces, removing lower 1/2 of tough stem. Transfer leaves to a large bowl. Toss kale leaves with olive oil in bowl, until well coated. Spread on baking sheet, sprinkle with salt, and bake 15 minutes. Turn kale with tongs, and bake 10 to 15 minutes more, or until edges are browned and leaves are crispy.

Per 1/3 cup serving: 66 calories, 2 g protein, 5 g fat, 5 g carbohydrates, 1 g fiber, 184 mg sodium.

This recipe is also great with seasoned salt or you could mince a clove of  garlic and add to the olive oil before Coating the kale.

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