Crispy Kale Snacks

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   1. Heat oven to its lowest temperature - mine is 170 degrees. Strip leaves from kale stems by pulling with your fingers from the bottom to top of each stem. Rinse and carefully dry the leaves. Place them in a large bowl. Rub olive oil into the kale thoroughly until all parts of the kale are coated.

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   2. Distribute leaves on a parchment-lined baking sheet. Sprinkle with salt. Bake until the kale turns darker and crisp, 2 hours, 15 minutes.

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