Peppered Kale Chips
Preheat oven to 300°F. Line two large baking sheets with parchment paper; set aside.Advertisement
Remove and discard thick stems from kale. Tear leaves into bite-size pieces. Rinse and dry in a salad spinner or pat dry with paper towels.
In a large bowl combine kale, oil, salt, black pepper, and, if desired, cayenne pepper, massaging with your hands to thoroughly coat. Arrange in a single layer on the prepared baking sheets. Bake for 20 minutes. Stir gently. Bake for 2 to 4 minutes more or until completely dry and crisp, being careful not to burn.
Store cooled chips in an airtight container. If necessary, re-crisp the chips by baking them in a 325°F oven for 3 to 4 minutes.