Kale, Crunchy

Stack about 6 kale leaves on top of one another. Starting along a long edge, roll up tightly then cut the roll into very fine ribbons about 1/8″ thick. Repeat w remaining kale. Toss the ribbons w a little olive oil and spread on baking sheet covered w lightly oiled piece of parchment paper or a silicone pad. Salt LIGHTLY and roast them at 350 until they are crisp, about 10 min (if already chopped, they will be just as good, but not as pretty) Serve atop soup, etc

Kale 6 oz Tuscan, stems removed
Olive Oil