Receta: Chips de col rizada

1. Preheat a convection oven to 275°F on low fan. 
2. Cut the ribs from the kale and discard. 
3. Line 2 full-size sheet trays with parchment and spread out the kale leaves, keeping them flat and not overlapping. 
4. Place the oil blend in a ramekin and use a pastry brush to lightly oil each side of the kale leaves. 
5. Season with salt and pepper. 
6. Bake for 10 minutes. 
7. Remove the kale leaves from the sheet trays and allow to cool on a roasting rack. 
8. Once cooled, they can be transferred to a container and stored for service. 

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