Curly kale "Duo mix"

* Kale chips.
Crispy and brittle, salty green chips are served with first courses and as a snack with beer...
They are also great to crunch on while watching a movie!
This dish will delight housewives (after all, it is very easy and quick to prepare), household members, and, of course, guests.
Ingredients:
Cabbage leaves: 400-500 g.
Salt: to taste.
Olive oil: 2 tbsp.
Sesame: 3 tbsp.
For those who like it hotter, you can add chili powder: ¼ teaspoon.

Preparation:
Preheat the oven to +140°C (it is better if it is convection - or open the door every 7-10 minutes to remove excess moisture). It is very important that the leaves are dry! Cut off the stems and rough parts, and then, tearing them into small pieces, place them on a baking sheet.
Drizzle with olive oil and lightly knead with your hands, distributing the oil evenly.
A fundamental point: the leaves should lie in one layer, otherwise the cabbage will not dry, but stew.
After salting the future chips to taste, sprinkle them with sesame seeds. You can sprinkle with a small amount of hard grated cheese, and if you like savory snacks, also with hot pepper.
Cook the chips in the oven for 10-20 minutes. During this time, the leaves should dry completely and become crispy (by the way, you can bake on several baking sheets at the same time).
Serve immediately, as these chips can be stored for no more than 3 days in a hermetically sealed jar.