Kale Chips
This steals most of its steps from this Kale Salad recipt by Alison Roman and then crisps them up.
Ingredients
1 bunch Kale 3 tbsp Olive Oil 2 tbsp Honey 1/2 tsp Fish Sauce 2 cloves Garlic 1 Lemon (zest and juice)
Instructions
Tear kale into bite size chunks: for each leaf tear a chunk off the end of and remove chunk on either side of the stem. Stems can be discarded. If it's dirty rinse thoroughly and dry with a salad spinner.
Combine olive oil, honey, and fish sauce in a bowl large enough to hold all the kale. Zest the lemon into the bowl and then halve it and juice it into the mixture. Grate the garlic in, and season with salt and pepper. Whisk the mixture together.
Toss in the kale and massage the mixture into the kale, making sure each one is coated. I would recommend doing this a couple hours in advance or prepping them first before you cook whatever else, as the kale absorbs the mixture and mellows slightly.
When you're ready to bake, preheat an oven to 400F convection (450F if that's not an option). Spread out the kale in as much of an even layer as possible on a foil-lined baking sheet. Bake for 10 minutes, tossing them around halfway through (and more often if you'd like if you're not using a convection oven).
Serve right away: they lose their crisp quickly.