Baked Kale and Sweet Potato Chips

Instructions

1. Position an oven rack in the center of the oven and preheat the oven to 350°F.
2. Using a mandoline slicer or a sharp knife, slice the potato into ⅛-inch-thick slices. Put in a bowl and drizzle with 1 tablespoon of the olive oil. Toss well. Arrange in a single layer (without overlapping) on parchment-lined baking sheets.
3. Bake for 12 minutes. Turn the slices over and continue to bake, checking every 2 minutes, until brown and crisp, 6 to 8 minutes longer. Season the chips with ½ teaspoon of the salt and ⅛ teaspoon of the pepper.
4. Remove the thick stem from the kale leaves and discard. Cut the leaves into 2- to 3-inch pieces. Put in a bowl and drizzle with the remaining 1 tablespoon olive oil. Toss well. Arrange the kale in a single layer on parchment-lined baking sheets.
5. Bake the kale until crisp and slightly dark on the edges, 10 to 12 minutes. Season with the remaining ¼ teaspoon salt and ⅛ teaspoon pepper.
6. Let the chips cool before serving.