These can be cooked at most any temperature, depending on the thickness of your kale and how crispy you want the chips to be. We like ours extra crispy (but not burnt!) so for us, 20 minutes at 400 degrees works; others say they have too burnt a taste at that temperature, so try 350 degrees for 12 minutes, or even 200 degrees for half an hour... you be the judge the first time you make it.) Just make sure the leaves are dry or they will steam instead of crisping.
Ingredients
2 bunches fresh kale leaves, rinsed and dried
2 tablespoons extra virgin olive oil
Kosher salt
Instructions
Preheat oven to 300 degrees.
Tear kale leaves into bite-sized pieces.
Then, on a cookie sheet, use your hands to toss the leaves with the olive oil. Add salt and put in the oven for 20 minutes or until leaves are crisp. They should be like potato chips and just as delicious!
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2012/03/07/a-bit-o-the-green/