Who needs another recipe for kale chips? YOU. These chips are awesome for 2 reasons:
One, they use Tessemae's. (Duh!) Two, This cooking method is the best out there. (If I told you how many kale chips we made last year, you would pass out. Just trust me on this one.)

What you need

1 bunch kale (about 10 ounces)
3 tablespoons Tessemae’s Cracked Pepper Dressing
coarse salt

What to do

Heat oven to 350F. Tear the kale off of the stem and into 2 inch pieces. Make sure it is very dry! In a large bowl, toss kale with the Cracked Pepper.

You need the kale to be very spaced out so that it will crisp up instead of steaming. Spread as much as will fit between 2 rimmed baking sheets. For a standard 10 ounce bunch, you will need 4 sheet pans total. So 2 batches, 2 sheets each.

Bake the chips until they are dark green and beginning to brown in spots, about 8 minutes. They should be crisp. Season with salt. Let the chips cool slightly on the baking sheet, then use a spatula to carefully transfer to a bowl. Repeat with the remaining kale.

Makes about 8 cups