I love Kale! When your craving something salty, this is the recipe for you. I’ve also been known to add a little cayenne pepper; it’s a great addition.
Ingredients
One bunch of Kale
~1 Tbs olive oil
Kosher salt to taste
Directions
- Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.
- With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
- Bake until the edges brown but are not burnt, 10 to 15 minutes.
...and she can cook! 
I’m going to make these for a party this weekend. Do you ever eat them with a chip dip? What would you rec if I was going to get one for this weekend?
They’re not very strong, so I don’t think dipping would really work at all. They’re kind of the consistency of crisp tissue paper (if tissue paper was more thick and could be crispy). Does that make sense?
One of our FAVORITE restaurants here in Boulder has these delicious kale chips…and this recipe is on it! SO yummy…just tossed some crispy kale with roasted sweet potatoes and onions. Thanks, Al!