Recipe: Kale Crisps

1 bunch green curly kale, cleaned and dried in a cotton towel
about 2 tablespoons olive oil
salt
cayenne pepper (optional)

Heat oven to 425 degrees. Cut stems from the kale stalks (can save stem for another use, like a stir-fry or a quick nibble). Tear leaves into 2- to 3-inch-size pieces place them in a large bowl. Drizzle in the olive oil then toss kale with your hands until all of it is lightly covered with the oil. Spread kale out on one or two large baking sheets. Don’t pile them up; keep them in one layer. Sprinkle with salt to taste. Sprinkle lightly with cayenne pepper (if you want it spicy). Bake until kale is nice and crispy, 10-20 minutes depending on how much moisture is in your kale. Check the crisps frequently as they can go from crisp to burnt fairly quickly-- especially if you're starting with fairly thin kale. (You will hear it hissing and popping while it is cooking. Don't worry; this is normal.) Remove from oven, transfer kale crisps to a bowl, and enjoy.

This recipe is unique and totally awesome.  It was our winning recipe last year in the Food For Thought Recipe Contest.