1 bunch kale, washed and dried (crucial step!)
1 tbsp olive oil
Soy & Sesame: 2 tbsp soy sauce + 1 1/2 tbsp sesame seeds
Salt & Vinegar: 1 quarter cup sherry vinegar + 2 tsp fine salt
Lime & Chili: Juice of 1 lime + 1 tsp lime zest + 2 tsp chili powder
Seasoned Lemon: 2 tbsp Annie's Naturals Lemon Chive Salad Dressing + juice of 1 lemon + 1 tsp black pepper
Balsamic Vinaigrette: 3 tbsp balsamic vinegar + 1 tbsp Dijon mustard + 2 tsp Herbes de Provence
Roasted Garlic: 3 cloves garlic, finely chopped + 3 tsp garlic salt
Creamy Dill: 1 tbsp sour cream mixed with base olive oil + 3 tbsp fresh dill, chopped
Roasted Chicken (don't hate, ask the UK!): 1 chicken bullion cube dissolved into 1/4 cup water
Extra Cheese: 2 tbsp Parmesan or Asiago cheese. Half mixed in the bag, half sprinkled on before baking.
French Onion: 1 packet (or two tbsp) french onion dip or soup mix, combine with olive oil.
Step 1: Preheat the oven to 300. Pour base ingredients into a large Ziplock bag.
Step 2: Pour flavor ingredients in, and shake/smoosh until they're relatively combined.
Step 3: Remove kale stems, and chop into large-bite-sized pieces (they'll shrink a bit while baking). Put the kale in the bag — don't press the air out.
Step 4: Shake, shake, shake then turn it upside down and shake some more.
Step 5: Once the chips are evenly coated, open the bag a bit and press air out. Re-seal, and now massage the kale through the bag. This will help the tough leaves take the flavor.
Step 6: Lay kale on a lined baking sheet (or one that's sprayed lightly with cooking spray). Pop 'em in the oven for 30 minutes or until crisp!
Step 7: Go out for more kale. You'll be doing this all week long.
Photographed by Chris Baker