Kale Crunch

"Try these fascinating, sophisticated 'chips' for snacking or for sprinkling on just about any savory dish

"Baking kale is an interesting process. First, the leaves become bright green and soften, then they begin to turn crisp. In between, they go through a chewy-crisp stage which is also delicious. So the baking time is flexible. Just keep checking the kale until it is done the way you like it."

Olive oil spray for the baking tray
1 giant bunch kale, stemmed and minced (about 1 pound)

Preheat oven to 350F. Line a large baking tray with foil, then spray or brush it with oil.

Add the kale, and spread it out as much as possible.

Bake for 10 minutes, mixing it up once or twice during that time. Continue to bake for 10-15 minutes longer, stirring occasionally, until it's as crisp as you would like it. The kale will continue to shrink and crispen the longer it bakes. If you watch it closely and stir it often enough, you can get it quite crisp without burning it.

Remove the tray from the oven, and let the kale cool on the tray.

Adapted from Mollie Katzen's Vegetable Heaven, p. 58 by Stacie Tolen.