Kale is high in vitamins A and C, has calcium, iron, good fiber, and some protein. This recipe works with collard and mustard greens and any greens at all. If you are someone who doesn’t like kale because of the slightly bitter taste- try this. Even your kids will love them.
Wash and spin very dry, a bunch of kale or other greens. Fold each kale leaf in half and slice out the tough stem running down the middle. Tear up four large handfuls of the leaves and toss them in a bowl with 1 tablespoon of olive oil. Put on tray in oven. If using a convection oven set it to 325 degrees and check in 12 minutes. Using a regular oven, set it at 350 degrees and check at 15 minutes. You want the leaves to be bright green, crackly and to shatter at your touch. If you let them get brown, the slightly bitter taste returns although some people like them better this way. Salt them AFTER you remove them from the oven as using salt beforehand tends to draw out the moisture and keeps the leaves soggy.
If you have a dehydrator, you can dispense with any oil and simply salt them when dry. Set the temperature to a low setting and experiment to see when they are crisp and ready.
Any way you make them this is a delicious snack- enjoy!