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Nathan Myhrvold, the CTO at Microsoft and author of Modernist Cuisine, shares his recipe for making crispy kale chips in the microwave.
De-stem kale and rip into chip-size pieces. Drizzle with oil and work oil into kale so that it completely covers it. The oil is what conducts heat so its important to make sure kale is thoroughly covered.
Wrap a microwave-safe plate with a lip tightly with microwave-safe plastic wrap. Be sure not to have a clump of plastic wrap at the bottom of the plates base. (Plastic wrap below the plates base would melt when cooking.). Brush an even layer of EVOO on the plastic wrap. Place the kale pieces in a single layer on top of the plastic wrap, ensuring they dont touch each other. Season with salt and pepper.
Microwave on high for three minutes. Check kale and microwave in thirty second intervals as needed. Remove and let cool. Serve.