Baked.

 

Baked kale chips . . . yum. These were so simple to make, I was literally bouncing around in my kitchen after I noticed how little there was to clean up. I also started my happy dance, after my first bite.

Then I proceeded to eat both batches that I made (all 15 oz. worth) . . . after I'd already consumed dinner.

Anywho, I used Smitten Kitchen's Baked Kale Chips recipe. Totally simple. 

Here is my adaptation of Smitten Kitchen's recipe:

15 oz. of Kale (my CSA's farm has yet to divulge what type of kale)
1 tablespoon olive oil
 Kosher salt, to taste

Preheat oven to 300°F.

Rinse kale and shake off excess water—it probably would've been better to pat dry (but I don't have paper towels, and I didn't have the patience to let it air dry—anyway the water was going to evaporate in the oven). After the first few minutes of slicing off stems and dicing leaves I gave up and used my own hands-on technique. Basically ripping the leaves off of the stem (who cares about presentation, it's just me . . . and my camera), coating the leaves with olive oil, spreading out a single layer of the kale in a 9 x 13 in. cake pan (my one cookie sheet is too big for my oven), sprinkling on some kosher salt and putting the pan in the oven. Twenty minutes later, a very addictive snack . . . maybe a few minutes more because of the aforementioned wet leaves.

Enjoy!