By JoAnn Bayus

1 bunch kale
1 tablespoon olive oil
1 teaspoon salt (Himalayan Pink Salt is my favourite)
1 teaspoon cayenne pepper……more if you like a real kick!

Directions:

Preheat an oven to 350 degrees and line cookie sheet with parchment paper.

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 salt and cayenne pepper.

Bake until the edges brown but are not burnt, about 10 to 15 minutes.

JoAnn Bayus