Kale Chips

Directions

1. Wash kale, and pat dry.
2. Using kitchen shears, cut up either side of the centre "stalk" so you are left with the leafy curly bits. Tear them by hand into smaller "bite sized" pieces.
3. Throw all the kale in a plastic bag, or bowl. Add a teaspoon of olive oil. ---For the garlic ones, I added a 1/2 to 1 tsp of garlic powder (not salt!)---For the salt and vinegar ones, add two (or three) teaspoons of balsamic vinegar, and a couple of "grinds" of sea salt.
4. Toss the kale in the bag/bowl until everything is evenly coated.
5. Dump on to a cookie sheet; spread out evenly. Bake in a slow oven (200-250) for 15-20 mins.
6. Check every few minutes to ensure they don't get scorched. (I shook the pan a couple of times, but don't try and turn them or they will crumble.)
7. They should be crisp when you take them out. You can eat them warm or cool (I prefer them cool) but make sure they are totally cooled before trying to put them in a container to store them. Don't refrigerate them after baking!!