Skye’s (not so) famous kale chips - By Skye
4 ounces of kale (although you can do a lot more than that, it shrinks quite a bit in the oven)
1 tsp olive oil
A few pinches of salt
2 cooling racks (or crumpled up sheet of aluminum foil)
Rimmed baking sheet
Salad spinner (or just anything that will dry off the kale really well)
2 dish towels
Adjust oven rack to middle position and heat oven to 200 degrees. Set cooling rack in rimmed baking sheet.
Use kitchen shears to separate stems of kale from leaves; discard stems. Tear leaves into 3-inch pieces (pieces can vary in size; you should have about 4 cups).
Wash the kale and spin it dry (or put it in a mesh bag, go outside, and spin it around (that’s what I did because we don’t have a salad spinner (it broke a few years ago (dude this is way too many parentheses, right?)))). Spread out the kale on a clean dish towel, cover with a second dish towel, and pat dry.
Transfer kale to a large bowl and drizzle with oil. Use your hands (this part gets messy) to rub oil onto kale until it is well coated and shiny. Spread kale out in an even layer on the cooling rack that you earlier placed in the baking sheet. Sprinkle evenly with salt.
Place the baking sheet in the oven and bake until kale chips are very crisp, 1 to 1¼ hours.
Use oven mitts to remove baking sheet from oven. Place the baking sheet on the second cooling rack. Let the chips cool completely, about 10 minutes.
Serve them and eat them!