Baked Kale Chips

I've seen recipes and rave reviews for kale chips all over the internet.   My sister has been making kale chips and has won over her husband and in-laws, so I thought I'd give it a try.
 
I read through quite a few recipes and decided to try baking them in the oven for my first test.  The most basic kale chip recipes call for about one to two tablespoons of oil per half-pound of rinsed kale that has been cut from the tough stalk and cut/torn into pieces. I used olive oil.  Go with larger pieces because the kale will shrink.  Pour the oil over the kale and massage it into the leaves with your hands.  Gotta use your hands so that you know every bit is coated.  A spoon just won't do the trick.  Then add 1/4 to 1/2 teaspoon of salt per half-pound of kale and mix well.  I went with the smaller amount since I could always add more salt later.  I used natural applewood smoked salt for one batch, and a pink sea salt for another batch. 

The kale was spread on two ungreased cookie sheets and baked for 15-20 minutes in a 350 oven.  Start stirring the kale around after about 7 minutes so the kale will crisp up as evenly as possible.   Watch it carefully - it will be ready in a snap!

Wow, a very yummy, addictive and healthy treat!  I'm glad I went with the smaller amount of salt, it was just right.  I'm looking forward to trying this again, but instead of baking it in the oven, I will dehydrate it instead. This kale chip idea seems to lend itself to flavor experimentation.   Give it a try!