Tear the leaves off the stems in chip bite sizes. Wash well and dry with paper towel. Be certain to dry the leaves completely, otherwise your chips will be steamed and not crispy.
Place them on a cookie sheet spray with olive oil, we use a refillable Misto sprayer. Sprinkle with a tiny bit of salt and bake for 15 minutes on 350 F.
Make sure not to burn them, but check to see if they're crispy and light.
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|Serving Size: 1 Serving (20g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 119 (100%)|
|Amt Per Serving||% DV|
|Total Fat 13.5g||18 %|
|Saturated Fat 1.9g||9 %|
|Monounsaturated Fat 9.8g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 2325.8mg||80 %|
|Potassium 0.6mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 119
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