Directions:
1. Preheat an oven to 300°
2. Wash and thoroughly dry the kale. With a knife or kitchen shears carefully remove the leaves from the thick stems. Discard the stems and tear the leaves into bite size pieces.
3. Drizzle kale with olive oil and toss with 7 Seed Crust and salt.
4. Line a baking sheet with parchment paper and spread the kale in a single layer. Bake until the edges brown but are not burnt, 15 to 20 minutes. Watch the chips carefully towards the end of the cooking time, they can crisp up quick. Sprinkle with parmesan cheese if you wish.
5. Let the kale chips cool before storing them in an airtight container.
