I apologize for the above picture, taken with the crappy camera phone. It was on a whim and while not the prettiest, it's certainly a tasty treat when you are craving a crunchy/salty chip substitute.
- Preheat oven to 350 degrees
- Tear the leaves from the stems from a bunch of kale (I used one bunch for this and just kept going back for a handful every time I walked by the stove-not sure how well these would store for future consumption so I just did what I would eat)
- Rinse (duh) and pat excess water off (or use your salad spinner!)
- Place kale leaves in a large bowl and drizzle with extra virgin olive oil and sprinkle with sea salt
- Arrange on a baking sheet in a single layer and bake at 350 for about 10 minutes or until leaves are getting brown and crispy (mine cooked for a total of approximately 15 minutes). Toss around and continue to bake until leaves are evenly browned (but not burnt) and crunchy.