Kale Chips

Since we can't have cake for every meal, we must have recipes with vitamin-packed deliciousness on hand.  These are extremely simple and delicious chips made from a vegetable that is in season year-round, did you know that this hearty green can be grown well into the colder seasons in Minnesota? These crunch and immediately melt in your mouth, similar to pork rinds, but with far less pig skin.
All you need:
1 large bunch of kale
1 tablespoon of olive oil
Salt
Pepper
Preheat your oven to 350 degrees.  Tear your kale into pieces about the size of large tortilla chips.  Toss with olive oil, pinch of salt and pepper.  I used two sheet trays since you don't want to overcrowd your chips, we want them crispy, not steamed. Giving each chip room, spread out on your pan.  Once your oven is ready to go, pop both pans in and set your timer for 10 minutes.  Check your chips at this point, if they still look a bit floppy, give them another minute or two.  I found that the magic time for my oven was 13 minutes. I was extremely pleased with how they came out and made them three days in a row.  Even the meat-loving fiance devoured the thin, crispy, and healthy treats.  If you don't think turning a green into a crunchy snack is possible, you must try making kale chips.