KALE CHIPS

Easy. Healthy. Good. A cheat-code to wholesome eating...
These should be served as regularly as french fries.

Either grow your own kale (easy) and harvest, or purchase.

Pre-heat oven to 300 degrees. _{(*350 is faster but more likely to burn without a sharp eye)}
Rinse and pat-dry the leaves,
then cut into chip-sized sections. Approx. 2x2".
I use scissors and it takes 10 seconds.

Toss the fresh kale pieces into a bowl with your favorite oil, salt and pepper.

I am generous with the oil, as that is what makes it good.
Oil is what allows Kale Chips to rival potato chips.
_{(*Too much oil however, will ruin the dish. Apply as you would over salad.)}

Add other spices now if you wish. Cayanne pepper is tried, tested and true.
Toss for an even coat.

Layer onto oiled baking trays, insert into the oven.

Flip the chips every 10-15 minutes until they are crispy.
This may be one to three flips.
Simply, do not burn them.

Ideal, are touches of gold on the edge of each chip, which should be light and crisp enough to blow away in a strong breeze!

Once the majority of the chips seem just right, remove from the oven and cool.
Arrange the Kale Chips on a tray and serve them warm!

Now get ready to make another batch... ;) !