Kale is a dark green vegetable related to cabbage. It has an incredibly high nutritious value and is available in most supermarkets.
Begin with removing the leaves from the stalks. Also remove any large veins. You may keep the bare stalks aside for use in making stock or broth.
Wash the kale leaves and dry them well using a salad spinner.
Sidebar: You are probably wondering how a salad-like leaf can become crunchy by cooking them. Well, the trick is to use dry kale. Otherwise, you will end up with steamed vegetables. (A few beads of water are okay.)
Proceed with placing the kale in a mixing bowl.
Now, pretend you're making a salad. Add some olive oil and sea salt, and toss well. Other flavours may be added at this time. For example, in this batch, I added some chili powder.
Place the coated leaves on an aluminum foil-lined baking tray. Be sure to space them out well.
Bake them in a 350° F oven for approximately 10 minutes, or when the edges have become brown.
Your chips are ready. They are extremely crunchy and have an addictive taste. Serve alone or with your favourite dip.
For some suggestions for creating different flavours, try these:
I made this batch with sea salt and sesame seeds.
This batch was created using sea salt, cracked black pepper and Indian limbu na phool or cirtric acid crystals. (It is used as a spice in Indian cooking.)