Categories: Snacks
Ingredients
- 10 curly kale leaves
- Olive oil, for drizzling
- 1 tsp dried Mexican oregano
- 1 tsp za'atar
- 1/2 tsp salt
Directions
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Remove the stems from the kale; tear the leaves into large pieces. Drizzle with olive oil and toss with oregano, za’atar and salt; toss. Spread out on a baking sheet and bake at 225 until crispy, 45 minutes to 1 hour 15 minutes. Let cool.