I was first introduced to these wonderful little things by a friend last Summer. It sounds weird, I know. But trust me, these are sooo dang good! They have the salty and crispy elements of a regular potato chip but instead of eating "empty" calories, you're giving yourself a nice helping of a vegetable that's packed with vitamins like K, A, and C.
Seriously. Make these.
I will say that the flatter varieties of kale work a bit better but the ruffled edge that my grocery store carries works just fine too.
Serves about 4
1 bunch of kale
Remove the stem from each leaf of kale. Tear into chip-sized pieces. Place all of the kale into a large bowl. Drizzle with about two tablespoons of olive oil. Give it a good toss to coat all the leaves.
On a baking sheet, arrange kale in a single layer. Sprinkle with kosher salt.
Bake at 350 for 8-10 minutes. Keep an eye one them because while a little browning is okay, too much of it can make the kale taste bitter.