Buttered Kale Chips

Preheat oven to 275 F.

Prepare the baby kale leaves by removing the fat part of the stem, starting up in the leaf. This part is bitter! Place trimmed leaves in a bowl and drizzle with the butter-infused olive oil (which you can purchase at Amazon or elsewhere). Use more or less oil based on the amount of baby kale you are using. We just want a nice coating of oil on each leaf.

On a baking stone, place leaves in a single layer and sprinkle with kosher salt. Bake for 25-30 minutes or until leaves are nice and crisp, but not brown.

Remove pan from oven. Allow chips to cool, then carefully remove to a platter and enjoy. You will not believe how crisp these get!

Note: If you do not have a baking stone and instead plan on using a baking sheet, after the first 25 minutes of baking flip over each leaf and bake an additional 20 minutes to crisp the other side before cooling and eating.