Grand Prize winner from 2007 food for thought festival recipe contest. Printed by permission of REAP food group.
Heat oven to 425 degrees. Cut stems from the kale stalks. Tear leaves into 2 to 3 inch size pieces. Place them in large bowl. Drizzle in the olive oil then toss kale with your hands until all of it is lightly covered with the oil. Spread kale out on one or two large baking sheets. Don't pile them up; keep them in one layer. Sprinkel with salt to taste. Sprinkle lightly with cayenne pepper if you want to spice them up. Bake until kale is nice and crispy, 10 -20 minutes depending on how much moisture is in your kale. Check the crisps frequently as they go from crisp to burnt fairly quickly-- especially if you are starting with fairly thin kale. (you will hear it hissing and popping while it is cooking. Don't worry; this is normal.) Remove from oven, transfer kale crisps to a bowl, and enjoy.