12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed (I used what I had from my CSA share)
1 tablespoon olive oil
salt & pepper
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves. Transfer leaves to rack to cool.
At this point, you could break them up and have them more chip size.
served the kale chips alongside wild Alaskan king salmon broiled with my favorite teriyaki marinade.