Preheat oven to 225 degrees

Wash and thoroughly dry Kale leaves

Tear the leaves into bite size pieces discarding the thick stem

Add the Kale to a large bowl

Drizzle Coconut Oil over the leaves and mix well with your hands making sure all leaves are coated

Place Kale onto 2 baking sheets in a single layer, keeping them spaced a little bit apart to ensure crispiness when baking

Sprinkle Sea Salt over Kale

Bake 15 minutes, turn leaves over and bake 10 minutes more or until Kale is crispy (watch closely as they can burn easily)

Remove from oven and let cool

Best when fresh out of the oven, but you can store leftovers 2-3 days covered at room temperature