A bundle of kale (purple kale is slightly better for chips, but any kind of kale works)
Directions: Preheat oven to 275’F. Cover your baking sheet in aluminum foil (optional). Tear or chop your kale into ‘chip size’ pieces and arrange on pan. Using a spoon, drip the coconut oil onto each leaf (don’t drown your leaves – a little goes a long way). Sprinkle your sea salt (scarcely) and Field of Greens powder onto your leaves. Place in oven for about 5 minutes or until crispy.