Chimichurri Spiced Kale Chips

• 1 Tbsp Pasolivo Cucina Olive Oil
• 10 ounces baby kale leaves, torn up
• 2 tsp Pasolivo Chimichurri
Place kale leaves into large bowl. Pour Pasolivo Cucina Extra Virgin Olive Oil over the top and rub into leaves until coated evenly. Place on parchment-lined baking sheets, you will need two sheets. Sprinkle with Pasolivo Chimichurri Spice. Bake at 350 degrees for 10-20 minutes, turning pan 180 degrees after 10 minutes. Edges should be brown, not burnt, and leaves should be dry.

Pasolivo Chimichurri Spice elevates these crispy kale chips into a flavorful snack that everyone will love. They're light, crispy, and include hints of oregano, basil, parsley, thyme, paprika, and of course, the buttery goodness of Cucina Olive Oil. If you feel like snacking, these are perfect!

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