Preheat oven to 300 degrees.
Put two tbsp olive oil into bowl. Add salt. For this batch I added spicing: 1/2 tsp each of cumin, coriander and garam masala to see what the flavour of India would be like. Mix with oil and salt.
Tear chip-size pieces from stems of kale: I used half the bunch here – seven stems.
Put the pieces in spiced oil in bowl and toss well.
Place in single layer on baking sheet.
Bake for about 25 – 30 min. until crisp.
They make great snacks.
I am experimenting to see how long they retain their crispness in jar and bag.