Preheat the oven to 400 degrees F (200 degrees C).
Olive Oil (1/2 cup)
into a wok and add the
Garlic (3 cloves)
into the cold oil. Turn on the heat to medium-high. As soon as the garlic slices start to sizzle, stir them constantly with a wok spatula to prevent them from sticking, and to ensure they cook evenly. When the garlic chips turn a very light golden brown, remove them from the wok with a fine mesh strainer or spider.
Place the garlic chips on a paper towel to allow them to cool and crisp up. Set aside two tablespoons of the garlic oil from the wok for the kale chips, then save the rest of the oil for another meal. Allow the oil to cool down slightly.
Drizzle the two tablespoons of garlic oil over the
Kale (6 cups)
, then use your fingers to toss the kale leaves thoroughly to coat them in the oil.
Line a baking tray with parchment paper, then arrange the kale leaves on the sheet in a single layer. Sprinkle
Salt (1/2 tsp)
over the kale leaves, followed by
Crushed Red Pepper Flakes (1/2 tsp)
Bake for 18 to 20 minutes or until crispy. Transfer the kale chips to a bowl, then top with the garlic chips and more crushed red pepper, if desired.