Stop me if you have heard this one before.

• 1 bunch of kale leaves, any kind of kale works. I used curly kale. Rinse, dry, and tear into bite-sized pieces, center ribs and stems removed.
• 1 to 2 tablespoons olive oil

Preheat oven to 300°F. Toss kale with oil in large bowl. Sprinkle with salt. Arrange leaves in single layer on 2 large baking sheets. Give them lots of room or they will steam and not crisp up.

Bake until crisp, about 20 minutes for flat leaves and up to 30 minutes for wrinkled leaves. Just keep checking. I find that opening the oven a few times during cooking to release the steam really helps to dry the chips.

You can add a little sesame oil or truffle oil for added flavor with the olive oil, or sprinkle the chips with a little parmesan cheese or brewers yeast about 5 minutes before they are fully done.

Before and after.

These need to be fully dried and not soggy or chewy or they are really not tasty. They kind of shatter in your mouth when they are done right. Everyone loves  these, even kale haters. I hope you do too.

– Mo