Curly kale is one of those vegetables that seems to be available from fall through winter in the northern Midwest. An excellent source of nutrients, Bill and I like to throw it all kinds of dishes. But if you have kale leftover, a great way to use it up is by making kale chips.
Simply wash about a quarter pound of kale.
Dry the kale on a towel or with a salad spinner.
Pull the leaves off the stems and chop into about one-inch pieces. Place on a baking sheet and drizzle with olive oil. Sprinkle with sea salt and bake in a 350-degree oven for about 10-15 minutes, stirring occasionally.
Enjoy with a sandwich instead of potato chips!