Instructions

• Preheat the oven to 350°F (175°C).
• Remove the kale leaves from the stems. Wash the leaves well in a few changes of cold water.
• Dry the leaves thoroughly in a salad spinner in small batches. (If you don't have a spinner, pat them dry with a clean kitchen towel or paper towels until no excess water remains.)
• Tear or cut the leaves into chip-size pieces if desired, then place the dry leaves in a large bowl.
• Drizzle 1–2 tablespoons of avocado oil (or coconut oil, or extra virgin olive oil) over the leaves. Use your hands to toss and rub the oil so the leaves are evenly coated but not drenched.
• Line a baking sheet with parchment paper. Arrange the oiled leaves in a single layer on the sheet so they do not overlap or fold. If they don't fit in a single layer, divide them onto a second baking sheet.
• Place the baking sheet on the middle oven rack and bake for about 12 minutes. Set a timer and begin checking the kale near the end of the bake time—kale can go from crisp to burnt quickly.
• Remove the kale when it is crisp and slightly tender but not browned or charred. Let the chips cool on the baking sheet for a few minutes to finish crisping.
• While still warm, season the chips with fleur de sel, Magic Mushroom Powder, nutritional yeast, or your favorite seasoning salt to taste.
• Serve immediately, or once completely cooled, store leftovers in an airtight container to preserve crispness.