I often make these. They last a week in a glass jar, are great as a snack or for putting on top of salads and I have even tried adding them to warm soup but unfortunately they go soft. The younger the kale the better the taste but sometimes we just can’t be choosy so we have to work with what we have.
Method: discard stalks, check for browning areas on the edge of the leaves and discard if necessary. Split the bag of kale into two bowls and then add to each 1-2 tblsp of olive oil, 1-2 tblspn tamari soy sauce, 1 tblspn of fresh lemon juice and mix into the leaves very well with the hands. Play about with the amount of ingredients you prefer as we are all different.
Place each bowl of kale on a baking tray ensuring that it isn’t too crowded. Put the trays in the oven for approximately 4 hours at around 75 deg C and check after 2 hours to ensure all is ok. Cooking times of course will vary according to your oven but I have found that the low temperature works much better than a higher, quicker cooking time and the kale should come out crispy As soon as the kale has cooled, store in a glass container for best results. Enjoy.