1 large bunch kale, tough stems removed, leaves torn into pieces (about 16 cups)
1 tablespoon extra-virgin olive oil
1/4 teaspoon salt
Serves: 4, about 2 cups each
1. Position racks in upper third and center of oven; preheat to 375°F.
2. If kale is wet, very thoroughly pat dry with a clean kitchen towel.
3. Transfer the kale to a large bowl, then drizzle with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat.
4. Fill two large rimmed baking sheets with a layer of kale, making sure the leaves don't overlap (If the kale won't all fit, make the chips in batches).
5. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8-12 minutes total (if baking a batch on just one sheet, start checking after 8 minutes to prevent burning).
To make ahead of time, store the kale in an airtight container at room temperature for up to two days, and for the best result, don't overcrowd the pans.
From Kitchen Daily