Kale chips! I probably make them to salty, but they satisfy my junk food craving every time. There are many, many recipes online. Here's the method I like best:
1 large bunch kale
Maybe 1 tbsp olive oil or other fat (if it's solid, melt it)
Salt to taste
If your kale is limp, give the stems a fresh cut and place them into a jar/vase of clean water for a few hours. Yeah, like they were cut flowers. It works wonders. Preheat oven to 220 degrees. Line two cookie sheets with parchment paper.
Wash the kale and shake a bit to dry. Tear larger-than-bite-sized chunks away from the central rib on each leaf. (Discard the rib, or let your kids do swordplay with them.) Put the torn leaves in a colander as you go, allowing them to dry a bit.
When you have finished tearing up the kale, dump the torn leaves into a large bowl. Drizzle the olive oil over the leaves and shake some salt on top. Then massage the whole mess together with your (clean) hands. The leaves should be lightly but completely coated with oil. If they aren't, add more oil and continue to get messy until the leaves are lightly coated with oil.
Pile the leaves onto the two cookie sheets. Ideally it should be a single layer, but you can pile them up a bit. They will shrink down some later. If you really like salt (like me), shake some more salt onto the kale now. Now move the racks in your oven so that you have room for two cookie sheets (on different racks) near the center of the oven.
Place the cookie sheets in the oven. Rotate the cookie sheets every 20 minutes (usually twice). When the chips are nearly crisp (and some of them are starting to be done) start checking every 5-10 minutes. Move the kale around if some of the chips are piled up and not drying properly. The cooking process takes under an hour, generally. You can start to remove (eat) the chips that are done early if you like, but at 220 degrees they don't burn. You can speed up the process by baking at a higher temp, but you have to watch carefully for burning. You don't want your chips to be brown, you want them to be crispy.