This recipe comes to us courtesy of Claudine Arndt. Claudine is a Certified Health Coach and a frequent, not to mention beloved, instructor at Linden Hills Co-op.

6-8 cups chopped fresh kale, hard stems removed
2 Tbsp. olive oil
1 tsp. apple cider vinegar
1/2 tsp. kosher salt or sea salt

Place a rack on the lowest shelf of your oven. Preheat oven to 350 degrees F.

Spread kale out on a sturdy baking sheet. Drizzle with olive oil and apple cider vinegar. Massage oil into kale to coat completely.

Place on the lowest rack of the oven and bake for 7-10 minutes.

Remove from oven and stir so that kale can get crispy all over.

Bake another 8 to 12 minutes or until kale is crispy. It should be just lightly browned and crispy to the touch.
If kale still bends, rather than crackles, when you touch it, it isn’t done yet. Return it to the oven. Turn down the heat if it is getting too brown. Continue cooking until crispy.

Remove from oven, and sprinkle with sea salt and serve immediately.