1 bunch kale (about 8 stems or 1/4 lb.)
2 T. olive oil
Generous pinch of coarse sea salt
Preheat the oven to 225 degrees. Pull the green part of the kale off the ribs in roughly 2" pieces. Discard the ribs or save for another use.
From here, one method is to toss the kale and olive oil in a large bowl with your hands, massaging the leaves a bit to soften them if they're extra-firm, and then baking them on a cooking sheet.
[A better method] is smearing the cookie sheet with the oil and placing the leaves on it. This distributes the oil uniformly. Spread the leaves in just 1 layer, using 2 sheets.
Bake for about 12 minutes, flip the leaves over with a spatula, and bake 4 minutes more. Thin-leaved Tuscan types or the "Red Russian" variety take a bit less time, and there's no need to flip them.
Serve right away, or leave out for nibblers who wander by. Chips will keep -- and stay crisp -- for several days at room temperature.
Yield: Enough to mound on a large dinner plate, about 4 oz.
Mother Earth News, October/November 2014, p. 21.
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