- preheat oven to 300 degrees
- wash, de-stem, rip up and dry a bunch of kale. (I used red kale)
- toss the leaves with some oil (Heather and the link above recommend olive oil) but I used safflower oil because I was out of olive oil
- the next step is the fun part: flavoring your chips. You can toss them with salt, sesame seeds, seaweed flakes, Japanese rice seasoning, cayenne, garlic, nutritional yeast, wasabi powder. . .pick your flavorings and then spread the leaves out on a baking sheet*
- bake for about 25 minutes, flipping the leaves a couple of times
- the chips are done once they are crispy.
* I flavored two batches. One batch was just salt and nutritional yeast. The other was salt, rice seasoning, and sesame seeds. I think the first batch was awesome. The problem with Japanese rice seasoning is that they all include sugar, so I could really taste it on the chips. The seaweed flakes and sesame seeds suggestion from Heather would work better.
The recipe link above suggests baking the chips on a cooling rack, which I think would help, but I don't have any. The chips can supposedly be stored in an air tight container for several days. I don't think they will last past the next few hours in our house. Let me know what you do with your kale!