Kale Chips

Simple, healthier than your average chip, and delicious.  That's what I have to say about kale chips.  My mom recently discovered these, and she has been obsessed ever since.  I gave them a try yesterday, and I could not stop eating them.  

Here's what you'll need:

Kale

Olive oil

Salt

Pepper

Optional ingredients:

Vinegar

Parmesan

Preheat oven to 250.  Rinse and dry the kale.  I used about six or seven leaves.

Cut out the thick part of the stem, or just tear off the leaves from around the stem.  Tear pieces that are the size of your average potato chip, and put them in a big bowl.  

Drizzle with olive oil.  Start out with just a little, then add more as needed.  

Sprinkle with salt and pepper.  Mix well.  

I had to add a little more olive oil so the leaves were all coated, but you don't want them to be drenched.  

Lay them out on some sort of rack over a pan.  I used a cooling rack and a cookie sheet, and it worked well.  

I sprinkled a little grated Parmesan on a few of them.  My taste buds are still fairly nonfunctional from my never-ending cold, so the verdict is still out on whether the Parmesan addition was good or not. 

Bake for about 20 minutes.  They'll be really light and airy.  Most of them were crisp, but the ones that still had a little chewiness to them were my favorite.