1 bunch curly kale, washed
1 tbsp avocado oil
1 pinches of himalayan salt
Preheat oven to 375 degrees. Put parchment paper on top of large cookie sheet.
Wash kale; then tear out center stem & discard. Tear remaining kale into bite size pieces.
Toss kale in a bowl with oil.
Spread kale on parchment paper & sprinkle salt on top. Bake for 10-15 mins or until crispy. Take out after 10 minutes and grab any crispy pieces and put into a bowl. Put remaining kale back in the oven for 1-2 minutes. Keep repeating until all the kale is cooked.
Store leftovers in airtight container at room temperature & theyll remaim crispy.
To fix soggy kale chips, spread them out in a thin layer and put them back into the oven at 300 degrees for 5-10 minutes