The kale will shrink quite a bit in the oven -- I usually make them at 350F -- so make sure you don't cut the kale *too* small. If you want something that will stand up pretty well in the oven, you can also make collard chips; cooking them that way actually mellows their flavor quite a bit, I find. So:
- wash leaves & dry
- cut to appropriate size
- place on lightly-oiled cookie sheet, single-layer, then spray them on top.
- sprinkle on some kosher or sea salt, if you like, or paprika ...
- in the oven, checking frequently, probably turning/flipping once for even cooking, about 10-15 minutes total cooking
- And if you want something sweet? Beet chips are so good: tasty-yummies.com/2012/08/08/crispy-baked-
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