Oh My! These are addictive crisply little things! They have an instant crunch and then kind of dissolve in your mouth. If you're a true potato chip-lover, you'll probably be able to tell the difference. But to my potato chip-novice palate, these were a pretty good substitute. Best of all, I don't feel like I'm eating empty fatty calories (sorry potato chip fans!).
I just did "a little bit of this and a little bit of that," so you can barely call this a "recipe," but here goes:
4 large kale leaves
olive oil spray
sea salt in a grinder
Preheat oven to 350. Line 2 cookie sheets with aluminum foil.
Cut kale leaves off stems. Discard stems. Rip or cut remaining kale into potato chip-sized pieces.
Spread leaves out on the lined cookie sheets in a single layer.
Generously spray leaves with olive oil spray.
Grind 3-4 turns of sea salt evenly over each pan of leaves.
Bake 9-11 minutes until leaves are crispy and edges are just browned. (If they're still limp or soft, cook them a little longer, checking every minute or so. Don't let them go too long; they burn quickly.)