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1
Preheat oven to 350 F.
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2
Wash kale and dry in a salad spinner or place in a tea towel, gently roll the towel and swing it over your head (the Julia Child way)!
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3
The kale must be dry to bake into chips.
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4
Remove the center stem from the kale leaves and rip the leaves into 2 1/2 inch pieces.
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5
Follow the natural shape of the leaves to make chip shapes.
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6
Place the dried and ripped kale into a large bowl and drizzle extra virgin olive oil along the sides of the bowl.
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7
This helps evenly distribute oil onto the leaves.
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8
Use your hands and massage the oil into the leaves making sure to have all the leaves covered with oil.
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9
Dont worry you cant bruise the kale.
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10
On a half sheet pan or rimmed cookie sheet topped with a wire rack, lay the kale leaves in an even layer shiny side down.
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11
Bake for 10 minutes or until the chips are crisp to the touch.
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12
Remove pan from oven and set it on a rack.
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13
Salt the chips as soon as they come out of the oven and carefully move them to a cooling rack.
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14
When cool store in airtight zip-top bag or in an airtight container.
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15
They will stay crisp for up to two days.
