Crispy Kale Chips

Don't say "kale" around my house unless you're ready to have everyone run away and not come back for a while. The exception to that rule is these crispy kale chips. They are easy to make, salty and crunchy -- a perfect nibble before dinner.

Preheat oven to 250 degrees.

Cut the leafy parts off of the stems.

Rinse the kale, soak it in a bowl for 1/2 and hour or so if it's wilted. 

Dry leaves and put them on a cookie sheet. Sprinkle with salt and a very light, tiny, drizzle of olive oil. If they are soaked or covered in olive oil they won't get crispy.

Toss the leaves and put in the oven for approximately an hour. If leaves are still soft and floppy, put them back in until they are crisp. Voila!

Add salt if needed. 

The low heat and slow cooking is the best approach, I have found. 

Enjoy!