THE RECIPE STATES THAT THE CHIPS ARE AN KIND OF ADDICTIVE WITH A NUTTY BRINY TASTE.  LIKE A GOOD SCOTCH, YOU MUST TAKE A SECOND BITE.  I FOUND THEM TO BE INTERESTING AND FRAGILE.  VERY ATTRACTIVE IN A CLEAR TALL GLASS.
12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 TBSP. Olive oil
 
Oven 250 F.  Toss leaves in a large bowl with oil.  Sprinkle with salt and pepper.  Arrange leaves in a 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 to rack to cool.
bon appetit  February 2009