***So remember how I told you Isabel knows things, but I make them up? Apparently my darling husband accidentally bought collards instead of kale. Oops. These chips were still good, though. I would suggest actually using kale if you make them, though.***

One of my many food weaknesses is tortilla chips. Specifically: tortilla chips served in Mexican restaurants and nacho cheese Doritos.

Anyway, I figured that Doritos probably don’t fit very well with my plan to lose 25 pounds. So I decided to make kale chips. Yep, “chips” make of leafy greens. I promise I haven’t been kidnapped and replaced by a pod person.

As noted above, we obviously weren’t familiar with kale. This is apparently not it — the leaves are curlier. There are a few kinds, though. Just look for the sign in the greens area.

I may have gone a little overboard with the olive oil, though it wasn’t totally on purpose. And you should get rid of all the stems.

I definitely went overboard with the seasoning. Just a little bit of salt and pepper will suffice. And I wouldn’t recommend making a ton of these and planning to store them. They are very fragile, so I don’t think they store well.

Kale (or collard) chips, (From a number of sources, but mainly Tyler Florence in Women’s Health)
Kale leaves (Half a bunch serves two people)
Olive oil (less is more!)
Salt and freshly ground pepper to taste

Preheat oven to 325. Line a baking pan with a silicone mat or parchment paper.

Thoroughly wash kale and spin and/or pat dry. Cut leaves off stems, then cut leaves into chip-sized pieces. Lay the pieces in a single layer on the baking sheet.

Lightly brush the kale with olive oil (or use a spray bottle to lightly spray the leaves), then sprinkle on some salt and pepper. Bake until crisp — watching to make sure they don’t burn — 10 to 15 minutes.