Kale Crisps

1-10oz bag of curly kale, chopped, rinsed and dried thoroughly - about 8 cups
1 T olive oil - or - olive oil in a mister or aerosol
Seasoning salt of choice (recommended but can be omitted)

Preheat oven to 325 F. Line two large baking sheets with parchment paper.

In a large bowl add 4 cups kale (or half bag) discarding thick stems or veins. Drizzle w/ half the olive oil (or mist lightly). Toss the kale and oil lightly with your fingers until all leaves are evenly coated. Spread out evenly over the parchment lined baking sheet and sprinkle with seasoning salt, if desired. Repeat with the remaining kale and oil, spreading out over the second baking sheet.

Bake for 15 to 20 mins, rotating pan halfway through baking, until kale is crispy but not browned. Watch closely as if the kale is not crisped it will seem rubbery but don't bake too long as it can burn quickly! When both pans are done, let cool completely before storing in an airtight container or brown paper bag.