Baked Kale Chips

I'm no stranger to kale.  I love it!  I first discovered it when I wanted to make Creamy Parmesan Swiss Chard Gratin for Thanksgiving a few years ago.  There was no Swiss chard to be found in Lake Charles, so I substituted kale and it was a hit.  I still make it every Thanksgiving.  

For the baked kale, I pulled the leaves off the stems, washed the leaves and dried them.  I preheated the oven to 375 degrees and spread the dried kale leaves on a parchment lined baking sheet.  After a drizzle of olive oil and a sprinkling of salt and pepper, I put them in the oven.  Here's where I made a mistake.  I started vacuuming the bedroom and forgot about the kale in the oven.  Here's the result:

I'm going to try this recipe again, but this time I'll hang around the kitchen for the 10-15 minutes it takes for the kale to get crispy.