1 large bunch kale, tough stems removed, leaves torn into pieces
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
1/4 teaspoon rosemary (optional)
Preheat oven to 400 degrees Rinse & dry kale. Drizzle the kale with oil and sprinkle with salt and rosemary (optional). Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale.Don't overlap.
Bake until most leaves are crisp, 8 to 12 minutes total depending upon your oven.
Let cool. Enjoy!
* The kale that once filled up 2 pans will decrease in size by a half or more. It will decrease further once you start eating it too. :)