Crispy Kale Chips
1 large bunch kale, tough stems removed, leaves torn into pieces
1 tablespoon extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon pepper
Preheat oven to 400°F and position racks in upper third and center of oven. Thoroughly rinse kale and dry with a clean kitchen towel and transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. Sprinkle with black pepper. Bake until most leaves are crisp, about 10-12 minutes, rotating the pans once during baking. Serve and store in airtight containers for later use.