I used a whole head of kale.
Cut it up into bite size pieces then wash it and spin it.
Use paper towel and get it as dry as possible.
All nice and crisp. Yum!
My spinach came washed. If yours isn't, then you can wash it, spin it and pat it dry just like the kale.
Ready for the oven.
1 head of kale, washed, dried and cut up
1 tablespoon olive oil
1/2 teaspoon course salt
Preheat the oven to 300F and line a baking sheet (or 2) with parchment.
Place the kale in a giant bowl and toss it with the oil. Use your hands and get it all coated. Place the pieces on the baking sheets, try not to pile it up. Mine weren't exactly in a single layer, but it worked out okay.
Bake for about 20 minutes or until they're crisp. I had to toss mine once or twice. The outer pieces were crisping up faster. Probably because my pieces were overlapping. But it was a huge bunch of kale!
I tried storing them airtight but they were limp the next day. Next time I'll wash and cut up the kale and keep it in the fridge, then only bake off what I plan to eat that day.
2 cups baby spinach, washed and dried
1/2 teaspoon olive oil
1/2 teaspoon coarse salt
1 tablespoon red wine vinegar
Preheat the oven to 300F and line a baking sheet with parchment.
Mix all the ingredients with your hands in a large bowl until all the spinach is well coated. Place in a single layer (as best as you can) on the prepared baking sheet.
Bake for about 20 minutes or until crisp.