Developed by EatingWell.com

Servings: 4

Serving size: 1 cup

1 large bunch kale, tough stems removed, leaves torn into pieces (about 16

cups; see Note)

1 tablespoon extra-virgin olive oil

¼ teaspoon salt

Cooking instructions: Position racks in upper third and center of oven; preheat to 400°F. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.) Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

Note: Choose organic kale when possible. Nonorganic can have high pesticide residue.

(Nutrition per serving: 110 calories, 5g total fat,  1g saturated fat, 210mg Sodium, 16g carbohydrate, 6g fiber, 4g sugars, 5g protein)