Slimy greens? No, thanks. Lightly salted, leafy greens cooked to crispy perfection? Yes, please!
Preheat the oven to 350 degrees.
Rinse the kale, then remove the stems and tear the leaves into 3-inch pieces.
Place the kale pieces in a bowl and toss with just enough olive oil to very lightly coat it. Sprinkle with salt to taste.
Transfer the kale to a lined baking sheet and bake, tossing every 5 minutes, until the chips are crisp and brown in spots, about 15 minutes in total.
Serve immediately.
1 bunch kale
Olive oil
Kosher salt
Olive oil
Kosher salt
This article appears in October 2011.