For months, I kept hearing various people raving about kale chips. Apparently, it was a fad of sorts that I, as usual, was the last to know about. Like planking. Or being Vegan. Or shopping on Black Friday. I admit it. I'm slow to catch onto these things.
Luckily around the time I got a hankering to try making my own batch, a friend shared what she had heard about making them. So I found some courage and picked up some kale on my next rip to the grocery and gave it a shot.
WARNING: This method is so simple, you might think you've misread the instructions. You haven't.
SECOND WARNING: While these chips will stay fresh for several days in an airtight container, you'll be lucky to have leftovers to put in one.
DISCLAIMER: This is more a method than a recipe. I use all ingredients to my own taste and experiences. I encourage you to do the same, and think you'll figure out your own personal "recipe" after a time or two.
Fresh Kale - As much as you care to bake. For a crisper chip, I recommend leaves with tightly bunched edges, like these: (A flatter leaf will yield a chewier leaf)