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Kale chips

By Debra Samuels
Globe Correspondent / July 21, 2010

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Serves 4

1 bunch kale, rinsed well and stemmed
1 tablespoon olive oil
Kosher salt (for sprinkling)
1. Set the oven at 325 degrees. Have on hand a rimmed baking sheet.

2. Pat the kale dry with paper towels.

3. Pour the olive oil on the baking sheet and spread it with a pastry brush.

4. Lay the kale on the baking sheet and press each leaf into the oiled surface. Turn the leaves over and press that side.

5. Bake the kale for 10 minutes or until the leaves are crisp and dry.

6. Sprinkle the leaves with salt.