- 4 cups firmly-packed kale
- 1 TBSP coconut oil
- 1 tsp good-quality sea salt
Preheat oven to 375 degrees F.
Wash and trim the kale. Peel off the tough stems by folding the kale leaves in half like a book and stripping the stems off. Make sure the kale is dry before you coat it with oil, if it is not wet it will crisp up nicer when you roast it.
Toss with coconut oil. Roast for five minutes. Turn kale over. Roast another 7 to 10 minutes until kale turns brown and becomes paper thin and brittle.
Remove from oven and sprinkle with sea salt. Serve immediately.
Excellent culinary salts are available from here.
In South Central PA, you can find organic veggies here.