Kale Chips

This is like the gateway kale recipe.  Everyone I've ever served it to has liked it, even people who were uncertain about kale.  When you roast the leaves, they become light and crispy like potato chips.  Except good for you.

• 1 head kale, washed and thoroughly dried
• 1 tablespoon olive oil
• Salt and pepper (or seasoning salt) for sprinkling

Preheat the oven to 350 degrees F.

Remove the thick stems from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt. Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food.