Wash the kalettes, and dry off as much excess water as possible.
Line a medium sized baking tray with some non stick parchment paper.
Place the kalettes in a single layer on the baking tray.
Pour the avocado oil over the kalettes, focusing on the edges of the leaves as much as possible (to help prevent them from burning during roasting).
Bake the kalettes for 3 minutes, and then turn them over and bake for a further 3 minutes. Keep an eye on the kalettes to ensure the edges don’t burn.
Turn the oven off, and leave the kalettes in the oven for another 2 minutes.
Remove the kalettes from the oven and season with salt.
A wonderful recipe developed and photographed by the very talented Louise Gardner over at Primal Grapevine. You can catch Louise @primalgrapevine on Instagram and Twitter.
