- Break up the kale into large pieces (without the stem).
- Mix equal amounts of ghee and warm birch syrup in a bowl and pour some of mixture onto the kale pieces.
- Mix well until all the kale is covered in ghee/syrup combo.
- Spread in a single layer on a cookie sheet.
- Bake at 250F for 16-20 minutes until crisp.
- Cool and then store in an airtight container or zip lock bag.