Kale Chips

Made kale chips today!
After rinsing very well, I tore the leaves from the stalks as large as I could, then soaked the kale leaves overnight in water with salt and lemon added to it. I will use the stalks later to juice with. The next morning I put the kale leaves, a batch at a time, through a salad spinner and piled the kale on to a kitchen towel in order to remove as much water as I could. Then parchment paper was laid onto baking sheets then sprayed with extra virgin olive oil. The kale leaves were spread in one layer on top of the parchment paper and then sprinkled with a bit of salt and pepper.
The raw kale leaves were then baked in a 250 degree oven for 20 minutes or until crispy. I found the cooking times differed depending on the type of material the baking sheet was made from. It is important to completely dry out the chips in order for them to store well.
I then packed the cooled kale chips into ziplock baggies and left the baggies open for a few hours in order to allow extra moisture to evaporate. Then, when I closed the baggies, I left some air in them in order to cushion the kale a bit so it dint break apart as soon as it was handled.
These kale chips are a great snack by themselves or can be added to soups, salads, etc. For a nice healthy crunch.