I adore kale in any and all forms, but making chips out of the leafy green is certainly up there on the list of preferred prep methods. They're lovely little things, kale chips... delicate and fragile, with an enticing crunch and darkly savory flavor. And, as I found out while picnicking at Marsh Creek State Park over the holiday weekend, they add a delicious dimension when slipped into turkey and Havarti on rye sandwiches. The seasoning possibilities extend infinitely, but I usually use harissa-infused olive oil from A Taste of Olive and a pinch of cracked pink Himalayan salt.
*1 bunch curly kale
*1 glug of infused olive oil (about a tablespoon)
*A pinch of good salt
Set the oven to 300. Remove the ribs from a bunch of kale and chop the leaves roughly; wash and thoroughly dry. Toss the chopped kale with the olive oil and salt (or whatever seasonings you wish to use), and arrange on a large baking sheet (depending on the size of the bunch, you may need to do two batches for all the pieces to fit). Bake for 20-22 minutes, or until nice and crispy (but not burnt!).