Kale chips are great as a snack, of course -- eat them anytime you'd reach for potato chips or pretzels. But they're also delicious served alongside eggs for breakfast, packed into a grain bowl for lunch or served alongside a protein for dinner. Use them to top a pizza, as an alternative to croutons in a salad, or as a crispy garnish for soups. Crumble them up and toss them with popcorn. The possibilities are endless.

Kale Chips

Serves 4

1 large bunch curly kale (8 to 10 ounces)

2 teaspoons miso (white, yellow or red will all work)

2 teaspoons soy sauce or tamari

2 tablespoons canola or refined coconut oil

Flaky sea salt, for serving (optional)

1. Arrange 2 racks to divide the oven into thirds and heat to 300 F.

2. Strip the kale leaves from their sturdy stems, and place them in the bowl of a salad spinner. Rinse the leaves under cool running water, and then spin dry. For extra insurance, pat dry with paper towels -- you want the kale to be as dry as possible in order for it to crisp.

3. Tear the kale leaves into bite-sized pieces and divide between 2 rimmed baking sheets (you should have about 7 total cups of torn kale).

3. Whisk the miso and tamari or soy sauce together in a small bowl. While whisking, slowly drizzle in the oil and whisk until combined (it's OK if the mixture looks slightly separated).

4. Drizzle the mixture evenly over the kale and use your hands to massage it into the kale, getting into every nook and cranny. Spread the kale into an even layer on each baking sheet.

5. Bake, stirring the kale and rotating the baking sheets between racks halfway through, until the kale is crisp, 18 to 20 minutes total. Toss with flaky sea salt, if desired.

Recipe note: Kale chips are best eaten within a few hours, but they can be stored in an airtight container at room temperature for up to one day.

(Grace Elkus is senior food editor for TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)