Kale Chips

1 bunch of kale, washed
1 1/2 teaspoon oil
a pinch of salt
seasonings (we used the 21 Seasoning Salute from Trader Joe's)



 Preheat the oven to 350 F. Shred your kale into pieces that are about 3" across. Remove the stem as you go. Spread your kale evenly on a cookie sheet or pizza pan. Spritz with oil and season with salt and the herbs of your choice. Place in the oven for 3 minutes. Remove the kale and toss with tongs. Bake the kale chips at three minute increments until they make a crunching noise when you toss them with the tongs. We had some batches that took 6 minutes total and others that took 9 minutes. It just depends on how large the pieces are and how full your pan is. Don't give up! It's easy to miss the timing on these. I've ended up with soggy chips AND burnt chips sometimes in the same batch. The secret is to keep tossing until they're perfect! Some people prefer to use dinosaur kale but the normal, feathery kale works just fine.

The ones on the wire rack cooked up really fast! We lowered the temp to 340 F and checked that batch every two minutes.