Before I discovered kale chips, I struggled to come up with ingenious ways to use lacinato kale that mostly consisted of kale soups. Since discovering kale chips, we have depleted our entire supply in about 2 weeks. Luckily, I ran into Sam tonight and he gave me some generous bunches of black kale and curly kale. When I got home, kale chip production began.
First you strip the kale leaves off the main stem and wash thoroughly. It does not matter if the leaves have slug holes in them or are frost bitten, they will still make perfect chips.
We then strip the kale leaves off the main rib. Tear the pieces into bite large bite-sized pieces since they will shrink up a bit when baked.
Season the kale pieces by tossing them in a large bowl with olive oil, salt and pepper. I drizzle the olive on like I am dressing a salad. If you don't like a lot of oil, use less.
Bake the kale chips in the oven in a single layer for 10-15 minutes. Do not let them get burnt, they will be very bitter. I play with various shades of green, dark green, light brown and dark brown for a variety of flavors and textures. A special treat is to grate some fresh parmigiano on top of the warm kale chips and toss. Super yummy and healthy. The kids can finish a large portion like the one pictured in one sitting.