Kale Chips

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25 Cups of Raw Kale, Chopped
1 Cup Olive Oil
1 Tablespoon Salt

Cut kale into leafy pieces with kitchen scissors removing the hard center stem
Wash and thoroughly spin to dry.
NOTE - CHIPS MUST BE COMPLETELY DRY FOR THEM TO BE CRISPY
Place leafy pieces on parchment lined sheet pan
Lightly coat with olive oil. Do not get them too oily
Roast 325 degree convection oven until outer edges are dark not burned about 10 minutes
Remove from oven to chill - toss lightly with salt.