1 large bunch of organic kale, tough stems removed, leaves torn into pieces. Non-organic can have high pesticide residue best to use organic.
2 tablespoon of Greek extra-virgin olive oil
1 clove of organic garlic
1 teaspon of organic oregano
1/4 teaspoon sea salt
Position rack in center of oven; preheat to 400°F.
If kale is wet, thoroughly pat dry with a clean towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with sea salt. Using your hands, massage the oil and sea salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)
Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)
Finely grate the garlic and mix with a table spoon of olive oil and a teaspoon of oregano. Drizzle the mix onto the chips.
Here are a few other healthy Non-GMO recipes you might enjoy!