1 large bunch of Kale
1-2 Tbsp extra virgin olive oil
1 Tbsp sherry vinegar
1/2 tsp sea salt
Preheat oven to 300 degrees.
Wash kale, let dry (or use salad spinner), and cut leaves from stems.
(The drier your kale is when you pop it in the oven, the better. Wet kale leads to soggy chips!)
Tear kale into large pieces.
Place kale in large bowl with olive oil and sherry vinegar. Toss to coat.
Spread kale in a single layer on a baking sheet.
Bake at 300 degrees for 10 minutes, rotate baking sheets, and bake another 15 minutes or until leaves are crispy.
Remove from the oven, sprinkle with salt, and serve.
Tasty also with parmesan cheese sprinkled on top or other herb combinations immediately after removing from the oven.