Baked Kale Chips - inspired by Allrecipes
Curly kale leaves, washed and de-stemmed
Olive oil (in a misting spritzer works best)
Preheat oven to 350*. Lay washed leaves on a sprayed (or foil-lined) cookie sheet. Spritz with oil. Sprinkle with sea salt to taste (don't over do it--they are very thin and the salt isn't going anywhere during cooking, so take it easy). Bake 9-12 minutes or until just beginning to brown at the edges. What worked best for me was baking 9 minutes, then turning the oven off for the next two. EAT and ENJOY.
These chips are everything I love about roasted Brussels sprouts--the crispy, browned, salty outer leaves--without the jaw-popping chewy middles. I made these to go with my lunch today (at home, as these are fragile and not suitable for transporting to work) and ate every single piece before I even took a single bite of anything else. They almost made me not want my Honeycrisp apple... I will try these again when my son is around. Given his love of pretzels and corn chips (the latter of which always seem to get stuck in his throat) I can see these being a big hit with the under-3-foot-tall crowd as well.