Much like the rest of the US, I love kale and find uses for it anyway I can. We consume a lot of kale in our house whether is be shredded thin in place of lettuce or cabbage for tacos, cooked down and added to marinara, turned into a tasty garlic pesto, or made into chips.
There are many ways to make a good Kale chip, this happens to be the easiest.
I decided to post this since I recieved a google alert from SD News 6 of me making this exact thing: http://www.sandiego6.com/story/farm-to-table-chef-kari-rich-20130131
KALE CHIPS, EASY
AS MUCH KALE AS YOU WANT- WASHED, DRIED
MISTO- OILVE OIL OR SPRAY
SHEET PAN/COOKIE SHEET WITH A DRYING RACK INSERT
APPROX 20 MINS
-CLEAN KALE AND ROUGHLY TEAR INTO EDIBLE PIECES
-LAY KALE ON DRYING RACK BEING CAREFUL NOT TO OVERLAP
-SPRITZ WITH OIL AND SPRINKLE WITH PAPRIKA AND GARLIC SALT
-BAKE FOR APPROX 20MINS AT 300F
*IF YOUR KALE WAS VERY WET- YOU WENT TO HEAVY ON THE OIL, OR IS A THICK-LEAFED VARIETY S LITTLE MORE TIME MAY BE NEEDED, IN THIS CASE YOU CAN FLIP THE LEAVES AS NEEDED. NO ADDITIONAL SEASONING SHOULD BE NEEDED, ONE SIDE IS USUALLY SROING ENOUGH FOR THW WHOLE LEAF.
*Store in an airtight container. If the chips become a little limp the next day, place in a 300F oven again for just a few minutes until they crisp up again.