You can say kale is over if you like (you must be VERY trendy if you are already over it). I came late to the party. I loved Italian recipes using kale (with white beans for example). But then they started makes salads of it--and I thought they were cah-ray-zee.
Then I had kale salad. To be precise, I had Dean and Deluca's kale salad, and I was hooked--I craved it. Of course, then I wanted everything kale. And I lit on kale chips. I've done beet green chips, too, but this works better, because you get so much more kale in a bunch of kale than you get beet greens off a bunch of beets (um, if you know what I mean...).
Anyway, these are easy to make and fun to eat. I can eat the entire bunch all by myself--and it's no good letting them sit anywhere in the humid summer, because they'll just go soggy. So eat up.
Kale Chips1 bunch kaleAbout 1 tablespoon Extra-Virgin Olive OilSea Salt
Heat oven to 350ºF. Remove tough stems from kale.Tear into pieces, wash and dry thoroughly. Toss with olive oil and salt. Bake in single layer on parchment-lined baking sheets until crispy, about 15 minutes, no longer than 20. (Watch them closely--they'll go from perfectly crispy to burnt and bitter quickly...)