KALE CHIPS

½ bunch green kale, stemmed and torn into chip-size pieces

½ teaspoon extra virgin olive oil

¼ teaspoon garlic or onion powder

¼ teaspoon seasoned salt or pink Himalayan salt

Preheat the oven to 300°F.  Dry the kale completely and spread it in one layer on a rimmed baking sheet. Pour the olive oil onto your clean hands and massage the kale all over. Dust the kale with the powder and salt.  Bake until the edges of the kale are brown but not burned, 10 to 15 minutes. Store in a glass container in the pantry for up to a week.