The other evening, the kids and I cut the leaves off of some of our kale plants to make kale chips. When I was little, I never even heard of kale, much less kale chips, but the kids eat them like potato chips! I make small batches at a time; I cut the outer, older leaves first, leaving the younger, inner leaves to continue to grow. The remaining plant may not look pretty, but there are enough leaves left on the plant for it to continue to grow so I can make kale chips again in a few weeks.
After washing the leaves and patting them dry with paper towels, I cut along the midrib on both sides of a leaf with a paring knife. I put the two halves of each leaf in a large bowl and put the midrib in the compost pile. We add a drizzle of olive oil and soy sauce, and a sprinkle of sea salt but you can add pepper or omit soy sauce – it really is to taste. Toss to coat leaves and place the leaves on parchment paper on a flat baking tray so that there is one layer of leaves. Place in the oven at 275°F for 10 minutes. Take the tray out, turn the leaves over (you can do this by hand if you wait a few seconds to cool), and bake again for 10 minutes more. The leaves will get dark and should be as crispy as potato chips. I find that I can use the parchment paper twice before I have to throw it out and use a new sheet. When the chips are done, divide evenly into two piles so each twin gets the exact same amount. Repeat process.