Kale Chips

INGREDIENTS

4-5 kale leaves, trimmed of their stems
1 Tbsp red wine vinegar
1 Tbsp extra virgin olive oil
Dried herbs and spices of your choice

DIRECTIONS

Wash the leaves, shake off excess water, tear the leaves into "chip size" pieces. A leaf the size of your palm would make 2-3 pieces.

Put all leaves into a large bowl. Add the red wine vinegar and olive oil to the leaves. Next sprinkle with dried herbs or spices of your choice. Thoroughly mix and coat the leaves evenly.

Spread the kale leaves in a single layer on a large cookie sheet. You may want to spray a bit of additional olive oil on the cookie sheet to keep the leaves from sticking to the cookie sheet.

Bake the kale leaves in a 350 degree oven until the leaves get crisp. They will wilt at first but then start to crisp up. The color of the kale leaves will darken from a bright green to a deeper green.

Turn them with a spatula after about 10 minutes and continue to bake them for 10-20 minutes longer. Check often at the 15 and 20 minute marks to make sure they do not burn.

Serve right away or at room temperature.