From the Kitchen Window column

The grand dame, kale chips are among the healthiest and tastiest of all veggie chips. Be sure that the washed leaves are completely dry before baking or they'll steam and turn limp and soggy.

Makes 4 servings

1 bunch of kale, preferably Lacinato or "dinosaur" kale (pre-chopped, bagged kale works, too)

1 tablespoon olive oil

Sea salt and black pepper, to taste

Preheat oven to 350 degrees. For easy cleanup, line a large rimmed baking sheet with parchment paper.

Remove the tough center ribs from the kale and cut into large pieces. Wash and rinse and add to a salad spinner to remove all the water. If the kale is wet when you place it in the oven, it'll steam and turn soggy.

Place leaves in a large bowl and, using your hands, toss with olive oil, salt and black pepper until coated. Arrange leaves in a single layer on the prepared baking sheet (you may need two baking sheets). Bake for 12 to 15 minutes or until the leaves are crackly when touched yet still dark green. Remove from oven and eat while they're hot. [Copyright 2012 National Public Radio]