1 bunch kale
2 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
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Strip the kale leaves off the tough stems and tear them into 4" pieces.
1 bunch kale
large bowl
Add the oil, salt and pepper to the kale.
2 tablespoons extra-virgin olive oil
1 teaspoon salt
¼ teaspoon black pepper
measuring spoons
Toss the kale with your hands until the leaves are evenly coated and shiny.
Arrange the kale pieces in an even layer on a June Pan.
June Pan
Place the June Pan on the middle shelf of the June Oven. Bake until the kale is crispy, about 18 minutes. June will notify you when the chips are ready.
June Oven
Remove the kale from the June Oven. Let the chips cool completely before serving or storing.
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