Making chips out of kale seemed to take the nation by storm around the time I had my first farm job, as an apprentice on a 200-family CSA in Bucks County, PA. This was several years ago, so maybe you're all stifling yawns and saying, "Wow, Emma, kale chips? So 2007." On the off-chance that you haven't already, though, I recommend giving these a try! Baking kale takes away something of its density and bitterness, and I've even known kale-averse children to get excited about these chips.
BAKED KALE CHIPS
from smittenkitchen.com (though there are lots of other sources out there)
1 bunch (about 6 ounces) kale -- any kind will work, though "Dinosaur" and curly kale have both been recommended
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet (lining it with parchment paper will make the clean-up easier, but isn't necessary). Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.