Ingredients:
1 bunch green or purple kale
flaky sea salt (one pinch per pan)
1 tbsp olive oil (divided)
half a lemon
chili flakes
Instructions:
Tear or cut the tough stem out from the kale. Rinse the kale pieces in a salad spinner. Dry the kale on paper towels or dishtowels. You want to make sure it has no water. Tear the kale into bite sized pieces. Toss kale with the olive oil and salt. Split the kale between two cookie sheets each either lined with parchment or with a baking rack (preferable). Try not to have the kale pieces touch, if so they will likely steam rather than roast. Cook in a 300-degree oven for 15 minutes then let them sit out and cool/dry a bit more, they will get even crunchier. Squeeze on a little lemon juice and sprinkle with chili flakes.
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