crispy baked kale chips
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Cook time: 
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  • 1 bunch (about 6 ounces) kale (but can scale up)*
  • 1 tablespoon olive oil (an estimate -- see my instructions below)
  • Sea salt, to taste (or other spices - onion, powder, garlic powder, cumin, smoked paprika, anything you want - experiment!)
  1. Preheat oven to 300 degrees F. Rinse and dry the kale, then remove the stems/tough center ribs.
  2. Cut or tear into bite-sized pieces that are about the same size, toss with olive oil in a bowl then sprinkle with salt (or other spices). When I use the olive oil, I drizzle it over the kale, then gently massage it into the leaves so each looks shiny. You may need more or less of the oil to do this depending on the amount of kale you use. The leaves don't need to be dripping with oil to cook up okay.
  3. Arrange leaves in a single layer on a large baking sheet(s). I've tried lining the sheets with parchment or silicon mats but I don't think the kale crisps enough. Use NAKED baking sheets, NO parchment or silicon.
  4. Bake for 8 minutes (this may depend on your oven), then check: poke with your finger (hot!) to see if they feel like dry leaves/paper. Probably not quite yet. Set the timer for 2-3 more minutes and check again. Watch carefully: don't let them brown or they will become bitter tasting. AND: if you don't totally crisp them in baking, they won't stay crisp later and seem chewy. When they feel like dry leaves but still green (not brown) they are done. You may even hear some sizzling.
  5. If you don't eat them all at once, store in an airtight container for a few days, after they are totally cool. They will stay crisp. UPDATE: Since moving from drought-stricken California to humid Georgia, I amend this last sentence. In humidity, even in a cool air-conditioned home, they will stay crisp only minutes, the warm time when just out of the oven. Humidity may help your skin glow, but it turns a crisp bowl of kale chips into chewy ones.
  6. These are great eating on their own, crumbled over salads or popcorn, or an interesting addition to a hamburger or sandwich.
* While any variety of kale is good, I find the frilly edges of the curly kale crisp up the best to my tastes. If using the red kale, checking for doneness is a little more tricky: you may miss the browning due to the darker color of the leaf. Unless you are looking for a bitter flavor, I'd stick with the green kale for these chips.
Recipe by story of a kitchen at