Kale Chips

These babies are all the rage these days. There truly is an art to making the perfect kale chips, and I'm going to take a moment to brag because I have perfected that art. Don't plan on keeping these for longer than 20 minutes because they get soggy right away. They are so tasty though that they most likely won't make it that long anyways.

Kale chips (makes enough to sustain you for 5 minutes of snacking)

2 large leaves of kale, washed and dried
Olive oil
Sea salt (not regular salt!)
Pepper
Garlic powder
(Or, whatever seasonings you like. But these three are my favorite)

Preheat the oven to 350 F. Tear the leafy part of the kale off of the stems, and tear the leaves into large pieces. Large meaning no smaller than half the size of a playing card. Kale shrinks like woah when it cooks - any smaller and you will have kale crumbs.

Place the leaves on a baking sheet and drizzle liberally with olive oil. Sprinkle sea salt, pepper, and garlic powder on the leaves and massage with your hands so they are evenly coated. Arrange the leaves on the baking sheet so they overlap as little as possible, like this (if you are like me and don't like washing dishes, be mean to the environment and use a disposable sheet of parchment paper):

Bake them for ABOUT 10 minutes. The key here is watch them like a hawk. Kale chips are high-maintenance - one minute they are soggy wilted leaves and the next minute they are burnt. You want them to be perfectly crispy and dark, just shy of browning. If they look bright green and wet they are almost done - pop them back in the oven. I think kale chips are tastiest when they look like this: