1 bunch of kale, rinsed and dried
1 tsp or less of canola or olive oil
Tear the kale off the hard stems, and roughly chop them into small, bite-sized pieces. Toss them in a big bowl with the oil. At the suggestion of my sister, I put the oil in the bottom of the bowl, then added the kale to toss. It would work perfectly if you had one of those oil spritzers since the kale should be coated, but VERY lightly with oil. Sprinkle the kale with seasoned salt, and spread on a baking sheet coated with Pam. Bake at 350 for 10-15 minutes. You want the edges to be barely browning, and the chips to be crispy. The timing really is the hardest part of this recipe. You'll want to check them often starting at 10 minutes, and they may be done then. I had a handful of chips ready at 10 minutes, but I had to bake the rest for at least 5 minutes more. They are delicious!