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Kids’ Favorite Kale Chips!


Active time: 10 minutes | Cook time: 10 minutes | Yield: 4 servings |


1 large bunch of kale
2 teaspoons extra-virgin olive oil
1 teaspoon salt


  1. Preheat the oven to 375 F (190C).
  2. Remove the leaves from the thick stems and tear into bite-size pieces. Wash and thoroughly dry kale using a salad spinner and paper towels. It’s very important that no water remains.
  3. Drizzle kale with olive oil, sprinkle with salt, and toss. Then lay on baking sheets in one layer.
  4. Bake until the edges brown but are not burnt, about 15 minutes.




Gui Alinat

Gui Alinat is a Tampa, Fla.-based American Culinary Federation Certified Executive Chef, published food writer, and the owner of Artisan Boutique Catering. He is the author of "The Chef's Repertoire," and "Eat More, Burn More." Born, raised and classically trained as a chef on the Mediterranean coast of France, he traveled extensively, working in restaurants around the world. Chef Gui promotes an active lifestyle, sound nutrition, and believes that fresh and tasty food is resolutely compatible with fat loss and bodybuilding alike. He lives in Florida with his wife Carissa and their five children.