Kale Chips

I've been meaning to try making kale chips all winter I think, and it was only after my mom fed me hers (and reported that she makes them all the time) that I finally got to it. She suggested I turn the oven hotter than most recipes say, which worked great for me. These are super simple to make and really tasty. I have yet to find a good way to store them so they stay crispy though. You can stick em back in the oven a day or two later and they'll crisp up again, but when I put them in a baggie, they wilted. Freezing them might work...I want to look for something because it would be a nice way to store garden kale into the winter.

Kale Chips
1 head of kale (I used red russian)
2 T fat (I used coconut oil, my mom uses olive oil)
Salt

Wash and de-stem the kale leaves. Toss with oil to coat each side - I stirred for a nice long while to make sure that all the leaves were thoroughly covered. Bake on a cookie sheet for 15 minutes at 350 degrees, checking leaves midway through to check for brown-ness. Make sure the leaves are spread out in a single layer. You will know they are done when they are crispy to the touch and just turning brown on the edges. Sprinkle with (smoky) salt and eat!