1 bunch of fresh kale, curly or flat, rinsed and allowed to dry before baking
1 to 2 tablespoons olive for drizzling
Sea salt, enough to lightly sprinkle on the kale (optional)
Preheat the oven to 350 degrees Fahrenheit.
Line a baking sheet with parchment paper.
Tear the kale leaves from the thick stems and lay them on the baking sheet in a single layer.
Drizzle the leaves lightly with the oil, and sprinkle salt on them sparingly if you choose to add it.
Bake for approximately 10 to 12 minutes until the kale is crisp but not burned. The baking time will vary slightly according to how heavily you drizzle the oil. A lighter amount of oil yields a lighter, crispier chip.
Repeat the process until you've used up all the kale.
The leaves shrink a bit during baking but you will get approximately four servings per bunch, depending on the size of the individual serving.
Sprinkle the kale with garlic salt, garlic powder, lemon salt, or seasoning salt instead of sea salt.
Try substituting a light dusting of Parmesan cheese instead of salt.
Instead of olive oil, drizzle the kale with flavor-infused olive oil, such as chipotle, lemon, or chocolate-infused olive oil.