Crisp kale chips are the perfect conduit for my favorite flavor-maker on the planet, za’atar. Taste your za’atar and if it’s salty, no other salt is needed; if not, a sprinkle of salt over the kale will bring up the flavor nicely.
Line a heavy duty sheet pan (18”x13”) with parchment paper, foil or Silpat. Place a rack in the middle position of the oven, and heat the oven to 350˚F.
Tear the kale into 3- or 4-inch pieces. Some will be smaller, and that’s fine. Place the kale in a big bowl, drizzle some olive oil over the top and sprinkle with salt if using. Mix the kale and oil with your hands until the kale is thoroughly coated.
Spread half of the kale out on the sheet pan in a single layer, with the dark green top-side of the kale facing up (veiny side down). Sprinkle liberally with za’atar.
Bake for 10 minutes and check a chip to see if it has crisped up, baking another minute or two if not. Remove from the oven and repeat with the remaining kale.
Serve with cocktails, sandwiches, or just a good story.