Kale Chips

These may not sound too appealling at first, but give them a shot. I started making them when we got kale in our produce co-op and we didn't really care for it steamed. They are strangely addictive. I snuck some into the movies the other night to munch on instead of popcorn. And my son loves them- keeps asking for more! Two things to note: I've found they don't really store well (they got soggy) so make small batches and eat it up, and it kinda gives you some funky breath, so beware!

There are 2 different versions listed below
Baked Kale Chips (from http://allrecipes.com/Recipe/Baked-Kale-Chips/Detail.aspx)

Ingredients
1 bunch kale
1 tablespoon olive oil
1 teaspoon seasoned salt
Preheat an oven to 350 degrees F (175 degrees C). Line a non insulated cookie sheet with parchment paper.With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.Bake until the edges brown but are not burnt, 10 to 15 minutes. (Watch them closely, I usually only bake them about 8-10 min)

I'm going to try this version this weekend.

Salt & Vinegar Kale Chips

1 bunch kale, about 12 ounces
2 tablespoons olive oil
2 teaspoons balsamic vinegar (optional)Kosher salt

Preheat oven to 350° F.Wash the kale, dry thoroughly in a salad spinner, and tear into bite-size pieces. Toss in a large bowl with the olive oil and balsamic vinegar, if desired. Rub the leaves to make sure each gets a coating of oil so they crisp up well. Oil a baking sheet.Place the kale in a single layer on the baking sheet. Sprinkle with kosher salt to taste. Bake for about 6 minutes, then stir and turn the kale and bake for 6 to 9 minutes longer. Remove crisp pieces as they get done to prevent burning and to allow the remaining kale chips to get even heat.