How to make baked pepper kale chips

Gather all of your supplies, line your cookie sheet with parchment paper to prep, and preheat your oven to 275 degrees.

Rinse your kale thoroughly.

Pat the kale dry (should be really dry before proceeding to next step). Go ahead and use a salad spinner if you've got it!

Carefully cut kale leaves along stem.

Cut along both sides like so.

Then cut leaves into smaller bite size pieces (not too small, they shrink in the ovie!)

Slowly drizzle 1 tbs. olive oil over kale.

Put a larger bowl over your current bowl, like a giant cocktail shaker! Now shake, get all of that kale lightly coated with that olive oil.

Now dash a generous amount of coarse salt over the kale.

Grind fresh black pepper over the top. Be very generous, these are supposed to be PEPPER kale chips.

(Close up of the top of the kale coated with cracked pepper)

Put your giant cocktail mixer back together and shake it!

Slowly pour the kale onto your parchment lined cookie sheet.

The kale should be in a single layer on the cookie sheet. You may have to do a few batches depending on the size of the kale bunch.

Now do something productive like jumping jacks for 20-30 minutes while your kale chips bake. Check up on them a few times, spreading them out a bit.

After 20-30 minutes at 275 degrees, you should have a lovely sheet of pepper kale chips just like these.

Throw them in a bowl and enjoy. Rumor has it that kale keeps most of its nutrients when you bake it, so feel free to stuff your face with them.