Yield: Serves 6
1 big bunch of fresh kale
2 tsp olive oil
A few pinches of raspberry chipotle seasoning or any seasoning of your choice
Preheat the oven to 300 degrees F.
Line a large cookie sheet with silver foil.
Carefully cut out the stems from the kale leaves. Toss them with a generous coating of olive oil.
Spread them out evenly on to the cookie sheet.
Sprinkle pink salt and seasoning
Bake until the edges brown but not burnt, 25 to 30 minutes. Cool and store in airtight boxes for a longer shelf life. Stays fresh for up to 5 days. Enjoy!