Spray olive oil
Preheat oven to 350 degrees (f). Line a cookie sheet with parchment paper.
Tear the leafy parts of the kale from the hard stalk. You can discard the stalks or save them to add to homemade veggie broth if you'd like. I tossed mine 'cause I wasn't thinking.
Spread the leafy parts on the lined cookie sheet. You don't need to leave a lot of space between them but try not to make more than 1 layer.
Spritz them with olive oil and lightly salt them.
Put them in the oven for 10 minutes. Watch them, when the edges start to darken, they're probably ready. I like them really crispy so I made sure they were well done but I suspect if you leave them in too long, they'll just turn to dust so keep an eye on them.
This was from a lighter batch, your chips won't shrink so
much that the tray is full before and sparse after.
Also, sorry about the blurry shot, I didn't know it was a bad
picture until after I had already eaten them all and couldn't reshoot.
That's it, they're ready to eat. I can't tell you how to store them as ours pretty much went straight from the cookie sheet to our mouths. Yum.
Thank you for reading,