CLEAN YOUR KALE BY CUTTING OFF THE STEMS. RINSE IN COLANDER WITH COLD WATER. DRY OFF IN SOME PAPER TOWEL.
HEAT OVEN TO 400 F
LAY ONTO A SHEET PAN ON A SINGLE LAYER (OR AS WELL AS YOU CAN)
LIGHTLY DRIZZLE WITH OLIVE OIL, PINCH OF SALT AND A PINCH OF CAYENNE PEPPER. I ALSO LIKE TO SPRINKLE WITH FINELY CHOPPED PEANUTS OR EVEN SUNFLOWER SEEDS LIKE I DID ON THIS BATCH.
ROAST FOR APPROX. 15 MINUTES, TOSS DURING THE ROASTING..
THE CHIPS WILL BE TISSUE THIN AND DELICATE. EAT THAT DAY THEY ARE DIFFICULT TO STORE. THEY GET TOO SOFT.
ENJOY YOUR KALE CHIPS INSTEAD OF POTATO CHIPS!
CHOW! FOR NOW :)
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