There are a zillion kale chip recipes out there but I'm sharing a method with you that makes perfect chips every time! No more crumbly little burnt-to-a-crisp chips that are inedible and a waste of money and perfectly good kale!
Perfect-Every-Time Kale Chips
1-2 bunches of Lacinato Kale - this variety is thick and works the best for chips
olive oil - about a tablespoon per bunch
salt to taste
Preheat oven to 280 degrees F.
Remove the inner rib of the kale by tearing down the side of it or using a knife. Tear the kale into big strips/pieces. This will give you a big "chip" instead of a little "bottom of the bag" chip.
Wash the torn kale pieces and dry them really well in a towel or a salad spinner.
Here's the "secret" trick. Put the kale pieces in a gallon plastic baggie or one of the plastic bags that we send green beans and other loose items in. Pour in about a tablespoon of olive oil per bunch of kale. Twist the bag and shake it up so the olive oil covers the kale..kind of like Shake and Bake! After you shake it, massage the kale through the bag to make sure that it has oil on it. Remove it from the bag and arrange the kale in a single layer on a large baking sheet. I usually make 2 bunches of kale worth of chips so it requres 2-3 trays.
Sprinkle with sea salt or a flavored salt. I made them with truffle salt this time and they were fabulous. Sometimes I use smoked salt which is really ususual and delicious. Most times I use Himalayn sea salt.
Bake for 20 -30 minutes, keeping your eye on the chips and maybe turning them once for nice even crisping.
I put them in a glass cookie jar on my kitchen counter where they usually get eaten up within a couple days but will keep at least a week if not longer.