First batch I burned. Oops. So for my second attempt I drizzled olive oil on them, cracked some sea salt over them, stuck them in the oven and watched them like a hawk. Score! Nice and crunchy. It was more roasted than crispy, but the oil and salt were finger-licking good. Way better for you than chips!
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper. ith 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.
I have already been told I need to try Cheesy Kale Chips. Maybe next week!