Kettle Kale Chips

3 packed c. stemmed whole kale leaves, washed
1 T. extra virgin olive oil
1/2 t. kosher salt
1/2 t. sugar

Preheat the oven to 300 degrees with a rack in the center position. Line a sheet pan with parchment paper.

Spin the kale in a salad spinner and pat with paper towels to make sure it is completely dry. Rip the kale into large bite-sized pieces, keeping in mind it will shrink as it cooks. Place kale pieces on the sheet pan.

Drizzle olive oil evenly over the kale and sprinkle with salt and sugar. Use your fingers to massage the oil into each piece, making an even coating. Arrange pieces in a single layer.

Bake until rigid, crisp, and chip-like, about 15-20 minutes. Let cool slightly before serving.

Best eaten the day they are made (meaning, immediately!).

Makes 1 c. chips.

Adapted from Sheet Pan Suppers, p. 36.