Thanks to Kiersten, who submitted a query about including more leafy greens, especially kale, in her diet. Our immediate thought was . . . kale chips!
These are easy, quick, and delicious. We have found that kids usually like them, too.
Start with one bunch of clean, dry kale. Any variety works, though we prefer curly leafed varieties.
Preheat oven to 375.
Remove the stems and tear remaining leaves into ~ 2 inch pieces.
Place on a cookie sheet and gently rub olive oil evenly onto leaves, coating them completely but lightly. We find it easiest to drizzle a small amount of oil over the leaves and then gently toss with our hands, adding more oil if needed.
Spread kale out in one layer. You may need to get out a second cookie sheet.
Grind some black pepper over the leaves and then add a very small amount of salt (~ 1/8 teas. per cookie sheet). You may need to add more when the kale is done, but the kale reduces enough during cooking that adding what seems like the right amount of salt first will make for very salty chips.
Bake for 10 minutes or so, then remove and stir up kale, again spreading it out in a single layer. Bake another 10 minutes. Stir. Repeat until the chips are crispy, ~ 20 to 30 minutes.
These can be kept in an air-tight container for a few days, but they probably won't last longer than one dinner. Experiment with adding other spices (garlic powder, paprika, etc.).