Ingredients:
1 bunch kale
Vegetable or olive oil for drizzling
Salt for sprinkling
Directions:
- Preheat oven to 300°F. Gather all the ingredients and equipment.
- Trim the stem ends of the kale leaves and cut out any large ribs from the center of the leaves.
- Rinse the leaves and pat them thoroughly dry. You can leave small leaves whole, but you may want to cut larger leaves into more manageable pieces.
- Put kale in a very large bowl and drizzle with the oil. Gently toss the kale until evenly coated with the oil.
- Arrange leaves on baking sheets in a single layer (you may need to cook them in batches). Sprinkle the kale with salt.
- Bake for 20 minutes, remove, and let cool. The kale “chips” will crisp up as they cool. Repeat with remaining kale, if necessary.
Note: The key to successful kale chips is two-fold: first, bake them in a single layer so they can crisp up properly and second, take them out of the oven after 20 minutes – they will crisp up as they cool. If you leave them in until they are crisp, they will char and take on a burnt taste.