Kale does not grow in a head like a lettuce, rather it grows as leaves on long stalks. Kale is often sold in bunches. My problem was that it will wither rather quickly, and I live alone. Then, I discovered kale chips, and found I could eat a bunch easily in one day.
You’ll want to wash the leaves and trim the stalk (I throw the stalks out). Tear or cut the leaves into bite-sized pieces. They will shrink a little as a lot of water is removed while baking.
The secret to delicious kale chips is a salad spinner. Here is the one I use. It’s convenient as it collapses into this form.
Preheat your oven to 450 degrees F.
Drizzle or spray some Olive Oil right on the leaves in a bowl.
Throw in a pinch of sea salt. A little salt goes a long way here. You only need a pinch or two.
Spread leaves on a cookie sheet.
Bake the leaves for 5 minutes.
Open the oven, flip or toss the leaves with tongs.
Continue to bake for another 5 minutes or so.
I like mine crispy and I’ll let them get a little brown.