Baked Kale Chips

Some days you just really need something salty and crunchy. Instead of reaching for a bag of fritos, try these baked kale chips. Kale is a fabulous vegetable, incredibly nutritious and great in all kinds of soups, stews, and salads. Even if you dislike kale, you should try these. Think Lays potato chips - light, crunchy, salty. Eat them as a snack or toss them on some soup instead of croutons. Unlike a bag of chips, these don't keep long, so only make enough for immediate enjoyment. If there happen to be any leftovers, just toss them into your evening salad. Kids love these too!

Baked Kale Chips

1 bunch kale
1 tablespoon olive oil
1 -2 teaspoons salt or seasoned salt

• Preheat oven to 350 degrees
• Pull or cut the kale leaves away from the thick stems, discarding the stems and tearing the leaves into large bite-size pieces
• Toss the leaves with olive oil and salt
• Spread the leaves on a baking sheet and bake 10-15 minutes, until the edges of the leaves are browned but not burned and the leaves are crispy

It is easy to use too much oil and salt, so start out conservatively and adjust the recipe each time you make them. Enjoy!