Leaf Chips

I have heard from a lot of people that they tried to make kale chips once and it didn't work. So here are some tips along with my recipe:

Ingredients:
Kale leaves (or other thick leafy greens)
Olive oil
Salt

1. Cut the leaf from the stem. You did not want any large veins in your leaf chips because they won't cook up right.
2. Toss your leaves with olive oil and salt. Do not skip the oil! You really need the leaves to be covered on both sides. The oil is not to keep the chip from sticking, it actually is needed for the cooking process.
3. Add spices. You can spice this up any way you like. Curry powder or chili powder is fun. Or you can always just replace the salt with season salt.
4. Lay the leaves out on a cookie sheet. The leaves can not overlap. It if fine if they don't lay flat, better in fact!
5. Bake at just 200 degrees or lower. You want to dehydrate them more than bake them really.
6. After 10 minutes flip them and then bake them another 10 minutes. Times and temperature may vary slightly depending on your oven. Don't be afraid to peak and poke at them often.

Kale chips are not the only leafy green that can be made into a delicious chip. Beet leaves, turnip leaves, radish leaves, mustard greens, and chard all make yummy chips when dried. The time other leaves take to bake will be a little different. Some leaves might be spicy or even prickly but I think they are all good in their own right.