Crispy Kale

Kale just went out of season around here, but for the Fall …

Note that The result weighs a tiny fraction as much as the original ingredients.


  • A bunch of kale (as flat and broad-leaved as possible, just for convenience and less waste)
  • Olive oil
  • Salt


  1. Heat an oven to about 275°F/135°C.
  2. Cut the leafy parts away from either side of the main stems, which are discarded.
  3. Tear or cut into hand-sized pieces.
  4. Toss in a bowl with olive oil and salt; just enough oil to lightly coat the kale.
  5. Arrange in a single layer on a baking tray.
  6. Bake, checking and turning after about ten minutes
  7. Continue for another 5–10 minutes, but check carefully.