Kale Crunch
Adapted from Mollie Katzen's Vegetable Heaven
Preparation time: 30 minutes (10 minutes of work)
Yield: 2 to 4 cups (depending on how long you leave it in the oven)

Try these fascinating, sophisticated "chips" for snacking or for sprinkling on just about any savory dish.

Baking kale is an interesting process. First, the leaves become bright green and soften, then they begin to turn crisp. In between, they go through a chewy-crisp stage, which i s also delicious. So the baking time is flexible. Just keep checking the kale until it is done the way you like it.

A little olive oil or oil spray for the baking tray
1 giant bunch fresh kale, stemmed and minced (about 1 pound)
2 to 3 tablespoons grated parmesan (optional)
  1. Preheat the oven to 350ºF. Line a large baking tray with foil, then brush or spray it with oil.
  2. Add the kale, and spread it out as much as possible.
  3. Bake for 10 minutes, mixing it up once or twice during that time. Sprinkle with parmesan, and bake for 10 to 15 minutes longer, stirring occasionally, until it's as crisp as you like it. (The kale will continue to shrink and crispen the longer it bakes. If you watch it closely and stir it enough, you can get it quite crisp without burning it.)
  4. Remove the tray from the oven, and let the kale cool on the tray. Kale Crunch will keep for a week or two in a covered container—no refrigeration necessary.