Crispy Kale Chips

  • 1/2 lb lacinato, green, or red kale
  • 1 Tbsp extra virgin olive oil
  • Coarse-grained sea salt

Preheat oven to 250°F.  Remove stalks from leaves of kale by holding the end of the stalk in one hand and with the other, using a sharp knife, glide the blade up the stalk separating leaves from stalk.  Discard stalks.  Wash and thoroughly dry the kale leaves. It is very important to remove all traces of water or the oil will not adhere to leaves.  Tear leaves into large pieces if desired.  Place in a large bowl and drizzle with olive oil, sprinkle with salt, and toss to coat evenly. Spread in a single layer on baking sheets.  Bake in batches until the leaves become fully crisp about 25-30 minutes.  Serve right away or let cool.  Kale chips will stay crisp for a couple of hours.

For a sesame-flavored variation, reduce olive oil to 1 1/2 tsp, add 1 1/2 tsp toasted sesame oil, and 1 Tbsp sesame seeds and toss with kale as directed.