Roasted Kale w/Veggies

This has a nice crunch, and is remarkably, good in its own right.  I’d have this again. 

Rinse 1 bunch of kale, dry in a spinner or pat-dry with paper towels, each leaf; cut away the stems.  Lay on baking sheet lined with parchment paper.  Drizzle with olive oil, coating it well enough on sides; then good-quality balsamic vinegar.  Sprinkle onto that, toasted soy nuts, 1 small sliced purple onion, 1 scallion, grape or cherry tomatoes sliced in halves, and salt & pepper.  Toss carefully. 

On another pan lined with parchment paper, drizzle olive oil onto thinly sliced potatoes with the skins.  Salt & pepper; put side by side in the oven with the pan of vegetables.  In between baking time, toss the vegetables and turn the potato slices halfway through cooking period.  Let the potatoes get color, will most likely finish last.  Then toss lightly with the veggies.