This is my redhead’s favorite way to eat kale. Not only are these chips super tasty eaten out-of-hand, but they’re also pretty yummy sprinkled over potato soup or corn chowder. Good and good for you!
Wash and dry kale leaves, tearing them into manageable pieces.
Rub each leaf with a little bit of cooking oil.
Sprinkle with salt and a little bit of pepper. (Cayenne pepper’s good on them.)
Spread into a single layer on a baking sheet.
Bake in hot oven (425 or so) until leaves look dry. This will only take probably 5-8 minutes. I watch them very carefully. I know they’re done when I touch the edge of a leaf and it feels dry and brittle.
I have a friend who bakes them at a much lower temperature for a much longer period of time. Do whatever works best for you.