"Try these fascinating, sophisticated 'chips' for snacking or for sprinkling
on just about any savory dish
"Baking kale is an interesting process. First, the leaves become bright
green and soften, then they begin to turn crisp. In between, they go through
a chewy-crisp stage which is also delicious. So the baking time is flexible.
Just keep checking the kale until it is done the way you like it."
Olive oil spray for the baking tray
1 giant bunch kale, stemmed and minced (about 1 pound)
Preheat oven to 350F. Line a large baking tray with foil, then spray or
brush it with oil.
Add the kale, and spread it out as much as possible.
Bake for 10 minutes, mixing it up once or twice during that time. Continue
to bake for 10-15 minutes longer, stirring occasionally, until it's as crisp
as you would like it. The kale will continue to shrink and crispen the
longer it bakes. If you watch it closely and stir it often enough, you can
get it quite crisp without burning it.
Remove the tray from the oven, and let the kale cool on the tray.
Adapted from Mollie Katzen's Vegetable Heaven, p. 58 by Stacie Tolen.