Is there anything better than a fresh batch of crispy kale chips? Just try not to eat them all at once! And if you do manage to end up with any leftovers, I'll share with you the secret to keeping them crispy for days.

1 bunch of kale
2 tbsp avocado oil
1/2 tsp Himalayan pink salt

1. Pre-heat the oven to 350 degrees and line two baking sheets with parchment paper.

2. De-stem the kale and tear the leaves into small pieces. Toss them in a large bowl with the oil and the salt, and massage well so that all the leaves are well coated.

3. Distribute the leaves over the two baking sheets in a single layer and place them in the hot oven. Roast for 10 minutes, then stir them around with a spatula and roast for roughly 7 minutes more, until the leaves are crisp and just barely starting to brown.

4. This next step is the most important part: turn off the oven, open the door to let it vent for a couple of minutes, then put the trays back in. Leave them in the closed, off oven while the oven cools and you'll end up with the crispiest chips!

5. Store any extras in an air tight container, but they won't last long!

NOTE: I also love to make chips out of collard greens!