These healthy chips are an interesting and inventive way to use kale. Using thicker, curlier kale leaves results in a better-quality chip.
1 bunch kale (stems removed)
1 tbsp (15 mL) olive oil
1/4 tsp (1 mL) sea salt
1/4 tsp (1 mL) freshly ground pepper
Preheat oven to 350ºF (180ºC). Line two large rimmed baking sheets with parchment paper.
Wash kale thoroughly under cool running water. Tear kale into 2 inch (5 cm) pieces. There should be about 12 cups (3 L). Spin kale dry using a salad spinner; pat kale dry with paper towels.
Combine oil, salt and pepper in an extra-large zip-lock plastic bag. Add kale. Seal bag and shake to coat. Alternatively, combine kale, oil, salt and pepper in a large bowl; toss until coated. Place kale in a single layer on prepared pans.
Bake for 20 minutes or until crisp. Cool completely in pans on racks. Kale chips should be served soon after they are cooled as they will lose some of their crispness upon standing.
Makes about 8 cups (2 L).