12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
salt and pepper
Preheat oven to 250°F. Toss kale with oil in large bowl. Sprinkle with salt and pepper.
Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.
Transfer leaves to rack to cool.