*I have now tried this recipe with a few different kinds of kale--including the beautiful purple variety. It works on all of them--and the purple kind didn't even have an aftertaste.
About 12 large Tuscan kale leaves, rinsed, dried, cut lengthwise in half, center ribs and stems removed
1 tablespoon olive oil
Salt and pepper
Preheat oven to 250°F. Toss cut kale with oil in large bowl. Sprinkle with salt and pepper. Arrange leaves in single layer on 2 large baking sheets. Bake until crisp, about 30 minutes for flat leaves and up to 33 minutes for wrinkled leaves.