Using your hands or a knife, remove the thick, coarse stem in the center of each leaf. I just tear the leaves off in chunks away from the thick rib. No exact size necessary, make them as perfect or not perfect as you like.
Place in a SINGLE layer on a cookie sheet lined with parchment paper or a Silpat.
Bake for about 20-22 minutes. Check your leaves, they should be crisp and crunchy, if not, put back in the oven for a few minutes until they are. Just be careful, when they burn, they taste bitter! I have put 2 cookie sheets in at a time to speed the process up with success. This recipe usually fills about 2-3 cookie sheets, depending on your head size. Taste the first batch, and if you'd like to add a wee bit more salt before cooking the next batch, now is the time!
Recipe via tessadomesticdiva.com