HARVEST & COLLECT
1 Bunch of Kale
1 tbsp of Ojai Roots Olive Oil
Couple pinches of sea salt (we love Maldon)
Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. Cut kale leaves from stem into small pieces. Wash and dry kale. Drizzle with olive oil and sprinkle with sea salt. Toss together, spread out on a baking sheet, and bake for 30 minutes or until crispy brown.