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Position a rack in the center of the oven and preheat to 375°F.
Pull off the rib from each kale leaf. Wash the kale and spin in a salad spinner. Some water droplets will remain in the curls of the leaves; pat dry with paper towels and let kale air dry for an hour or so. The kale leaves should be as dry as possible.
Spread the leaves on two rimmed baking sheets. Drizzle each sheet with 1 tablespoon oil, and toss leaves to coat with the oil. Arrange the leaves so they overlap as little as possible.
Bake, 1 sheet at a time, just until the kale becomes crisp, 8–10 minutes. Do not overcook the kale or it could become bitter. Sprinkle the kale with salt. Transfer the chips to a platter or a deep bowl (they are less likely to break on a platter) and serve.