We have some beautiful kale in the garden – have had it most of the winter. Here is something new to try:
1 bunch kale – I’m not sure how much this is, I just loosely filled up the salad spinner
1tbs olive oil
1tsp season salt – I used a mixture of Spike seasoning and coarse salt.
Preheat oven to 350. Line cookie sheets with parchment paper. Carefully remove leaves from the stems and tear into bite size pieces. Wash and spin dry with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt, mix well. Layer onto the parchment paper. Bake until the edges are brown but not burnt, about 15 minutes. I turned mine once during baking and they turned out nice and crisp. The second photo shows the finished chips.