Adapted from a more complicated recipe in the Food Network magazine. Very delicious! The kale gets crispy in the oven and is better than potato chips. We served this as a side dish with rotisserie chicken.
1 bunch organic green kale (about 8 oz.)
2 Tablespoons (1 oz.) extra virgin olive oil
2 organic Gala apples (about 8 oz. of apples)
Himalayan pink salt
Heat the oven to 425F. Spread a piece of foil on a rimmed baking sheet; coat lightly with cooking spray.
Wash the kale, and cut the stems out. Slice into 2 to 3-inch wide strips. Place the kale in a large bowl. Drizzle the olive oil over the kale. Put on a pair of food-safe handling gloves, and massage the kale lightly.
Core the apples, and cut them into thin wedges. Add them to the kale and stir to combine.
Spread the kale-apple mixture on the prepared baking sheet. Sprinkle with salt.
Roast for 20 minutes until apples are tender and kale is crunchy in spots.