After some recipe trials, this is the best version. I can eat more kale in one sitting in chip form than should be possible.
Ingredients:
Kale leaves of your choice (tuscan and curly both work), washed and DRIED
olive oil, in a mister ideally
salt or other seasoning
Preheat oven to 350*.
Rip the kale from the vein and dry it well with a paper towel. Arrange leaves in a single layer on a jelly roll pan or cookie sheet. Mist (or drizzle) a bit of olive oil and bake for 15 minutes.
Your chips should be dry, flaky and a little brown on the edges. Sprinkle with salt (or truffle salt!) and eat.
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