A big bunch of kale – don’t be nervous! Grab the huge one off the shelf and stuff it in your cart! It’s going to cook down a little bit.
Olive oil – 1 TBS (surprisingly, this is really all you need)
Sea salt (I used fine – some people use coarse)
Preheat your oven (and a baking stone if you choose to use one) to 300°F.
Wash and dry your kale. De-stem it, as any “core” or stem pieces you leave in will be tough to chew. Cut or tear into large bite-sized pieces.
Drizzle with olive oil, sprinkle with salt, and gently work the seasonings through the whole batch with your hands.
Spread out the kale in a single layer on either a cookie sheet or baking stone (this worked perfectly for me). It will look like it’s never going to taste good. Courage!
Bake for 20 minutes or until the kale pieces are entirely dried out and crunchy.
Pop one of those bad boys in your mouth, and decide for yourself. My eyebrows shot up, and I said “Wow.” Pause. “Wow!” And ate a good 1/4 of what should have been stored in a bag for later.