Kale Chips - Skinnied

This is a recipe from GH, and I've messed with it a little to make it kind of like crispy seaweed.

• Ready In: 22 mins
• Serves: 4

Ingredients

• 10  ounces kale, rinsed and drained well
• 2  teaspoons Splenda sugar substitute
•  kosher salt
•  nonstick cooking spray

Directions

1. Pre-heat oven to 350°F.
2. Remove and discard thick stems and tear the leaves into large pieces.
3. Spray leaves with nonstick cooking spray to coat lightly; sprinkle with about 1/2 tsp salt and 2 tsp of the splenda.
4. Bake for 12 to 15 minutes or just until kale is crisp but not browned.
5. Cool on cookie sheets or on a wire rack.