Wash and dry the kale leaves. Drying them is best done in a salad spinner, then give them a bit more of a dry off with a clean tea towel. Or, leave the kale to dry out overnight. Damp leaves will prove trickier to get really crispy.
Once they are completely dry, remove all the hard woody stems and the big veins. Hold onto the base of the kale leaf and strip the soft green bits off. This is the perfect job for children to get involved in.
Preheat the oven to 80C/175F/gas mark 1⁄2.
Place the prepared kale pieces into a big bowl and drizzle over your chosen seasonings. At this point there, is no escaping getting your hands well and truly stuck in. You need to massage in the seasonings, getting into all the nooks and crannies and making sure the leaves are well covered.
Lay the kale pieces out on baking sheets, making sure they are well spread out; if they are all in a pile the ones at the bottom are never going to crisp up. Bake in the preheated low oven. Somewhere around the 80C mark works well, but I have done it lower for longer and higher for shorter to fit in with other things, and they’ve worked fine. Check on them every 20 minutes or so. Give them a bit of a prod: they shouldn’t really need turning or anything, just make sure they are still on track. They should take about 1 hour, but it depends on the size of the kale pieces, the marinade, etc. They should be really crisp and deep green when they come out of the oven; if they are still soft in patches, or a bit chewy, put them back in for a bit longer.
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