Kale Chips

(Adapted from JJ Virgin, "The Virgin Diet Cookbook")

1 bunch kale (about 1 pound), washed, dried and torn into 1 1/2' pieces

1 TBS. olive oil, use more if needed

1/2 tsp. cumin (optional)

1/4 tsp. sea salt

1/8 tsp. ground chipotle pepper (optional)

(Feel free to experiment with other favorite seasonings.  Nutritional Yeast gives kale a cheesy taste)

- Preheat oven to 325 degrees

- Toss kale in a large bowl with the oil.  Rub the leaves to spread the oil.

- Add the salt, cumin (if using), and chipotle peppe (if using) and toss well

- Arrange kale in a single layer on two large baking sheets.

- Bake one batch at a time, turning the leaves once, until crisp, for 16 - 18 minutes.

- Cool kale chips on baking sheet.

- Serve immediately or store in a covered container for one to two days.