1. Place racks in lower-middle and upper-middle of oven and heat to 300 degrees. Line two baking sheets with parchment.
2. Rinse leaves and dry thoroughly, then tear into 2 pieces; add to a large bowl. Add oil, rosemary, salt, and pepper and toss until leaves are well-coated and seasoning is evenly distributed. Divide kale between prepared baking sheets and spread into an even layer, leaving as much space between leaves as possible.
3. Transfer to oven and bake 10 minutes. Toss kale gently, then rotate baking sheets and continue to bake until leaves are crisp and beginning to brown, about more 10 minutes. Cool 5 minutes on baking sheets before eating. Store kale chips in an airtight container at room temperature for up to 3 days.
Source: Hannaford fresh Magazine, July - August 2020