Here's a recipe for kale chips - which really do taste like excellent potato chips, from my friend Sara Juel:

1.Tear up a bunch of kale in bite-sized pieces and wash it

2. Dry it really well (salad spinner and then a tea towel or paper towel it)

3. Toss it (in a large tupperware or a freezer baggie) with about a tablespoon of olive oil and 1/4 tsp of salt.

4. Lay out on a cookie sheet, and try not to have the leaves overlapping.

5. Bake at 350 for about 12 minutes.

Delicious! Seriously! And the key is to make sure that the kale is really dry first. Pretty much the most delicious way to have kale, as of yet.

My sister made this the other day, and we scarfed down the entire pan before it made it to the dinner table. 

Here's a variation, suggested by my cousin Nancy:

Sour "cream" no onion:

with 2 Tbs apple cider vinegar

1/2 cup raw cashews

pinch of sea salt

1/4 cup water (all blended)

Nacho cheeseless:

1/2 lemon, juiced

2 Tbs tamari

1/4 cup tahini or sesame seeds

3 Tbs nutritional yeast

Sea salt and cayenne to taste

* - an addition from my friend Jess: add lemon juice to the oil tossing step