Kale Chips

Simplest Version

You'll need:

• A bunch of kale (either curly or lacinato—they’re both good, but I have only used dinosaur Kale), center stems removed, washed and dried thoroughly 
• About 1 tbsp. sesame oil or olive oil ( I use Olive oil)
• Salt & Pepper to taste

What to do: 

• Preheat your oven to 350F. 
• Tear the kale into large pieces and place them in a bowl. Make sure you remove the stems, otherwise the chips would turn out to be chewy and maybe bitter too. I remove the stems very quickly by grabbing the base of the stem with one hand and pushing outwards along the stem to slide off the leaves. Works like a charm! (NOTE: I have to stress how important it is that your kale is dry. Otherwise, the chips will turn out soggy.) 
• Next, add the oil, salt and pepper and toss it all together with your hands. (You want each piece to be glistening, but not so much that any of the oil or seasoning pools at the bottom of the bowl. You can also taste a piece at this point. It shouldn’t be too salty, because the taste will condense in the final chip.)
• On 1 or 2 baking sheets (with or without parchment paper), lay the pieces out flat. 
• Bake 12-15 minutes. (Note: The timing would vary a bit with different types of oven -You may need to experiment a little with the timing to get it right.)

Bonus tips: 

• Avoid adding liquids (such as vinegars or hot sauces) pre-baking as liquids can result in soggy chips. It’s best to add a light spritz of liquid seasoning after they’ve been baked, if at all. Also, if your oven has one, feel free to try out the dehydrator or convection setting.
• Don’t skip the oil, but don’t drench it in oil either: I like to use ½ tablespoon of oil per baking sheet of kale chips. You could 'massage' the oil into the leaves to ensure all the nooks and crannies are coated. Oil also helps the spices stick to the leaves - but its not a must do step
• Spread the kale into a single layer on the baking sheet - do not overcrowd the sheet
• I’ve found that waiting just 3 minutes allows the kale chips to crisp up even more once they are out of the oven.

Spicy Version:

Add a bit of these spices to make your chips super masaledar

•  1 teaspoon garlic powder
• 3/4 teaspoon chili powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon smoked paprika

I make the simplest version of these most of the times and the bowl gets empty before my oven is even cold. So I would suggest making a big batch of these chips especially if you have kids. There are a couple of other fancier versions also available on the web with almond butter and other additions, which I have not yet tried but will update sometime soon.