Kale Chips

     Kale chips, besides not containing any major allergens, are extremely easy to make and even small children will eat them happily.

     kale (See Produce in the Glossary)
     olive oil (See Oil in the Glossary)
     salt (See Salt in the Glossary)

     Preheat an oven to 400 °F. Cut some kale leaves into convenient fingerfood pieces, two-inch squares perhaps. Drizzle (or spray) with a small amount of olive oil, and sprinkle with salt. Toss so that the leaves are evenly coated, and place in one layer on a cooky sheet. Bake for 12-15 minutes or until the kale becomes crisp. Leftover kale chips can also be reheated back to crispness in a 400°F oven.

     You can make similar chips out of other green leaves, particularly mustard leaf or chard. These leaves being thicker, they will take a bit longer to cook. Kale gives the nicest, crinkly texture.