Kale Chips
   by Amy Rabb-Liu

1 large bunch of dinosaur kale
Olive oil (a couple of tablespoons)
Sea salt

Carefully remove the central rib of each leaf, keeping half-leaves as 
intact as possible.  Preheat oven to 250F.

Rinse leaves, and spin in salad spinner to dry.  Toss leaves with olive oil, 
coating each leaf.  Lay leaves in a single layer on a couple of large baking 
sheets.  Sprinkle generously with sea salt.  Bake until crisp.  Check the 
leaves at 20 minutes (taste one to check the texture).  It may take up to 
35 minutes to become crisp, but check every few minutes as the leaves go 
from not-quite-crisp to over-done very quickly.

Transfer leaves to rack to cool.  

Remember that sharing is friendlier than wolfing down all of the 
kale chips yourself!

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