Kale Chips

KALE CHIPS

Leafy greens are great: they are very nutritious, pretty, and are in season during my favorite season -- fall. If you don't enjoy your kale, spinach, and collard greens as much as I do, kale chips are a great way to get those nutrients in.

Ingredients:

• 2 bunches of kale, preferably locally grown
• 1-2 tablespoons of olive oil
• sea salt or other favorite seasoning

Procedure

1. Preheat the oven to 350°F (tip: I usually do not perform this step first because my oven will often heat up before I am ready to use it, which wastes energy. I recommend waiting a few steps to preheat your oven).
2. Remove the leaves from the stems and wash the leaves well in a few changes of water. Make sure they are completely dry, or they will not be crispy.
3. In small batches, spin the leaves dry in a salad spinner (tip: this step is totally unnecessary, but makes it faster).
4. Toss the dry leaves with olive oil and use your hands to distribute the oil evenly.
5. Line a baking sheet with parchment paper and lay some of the leaves on top in a single layer (tip: Make sure the leaves are all flat and not folded over or they won’t crisp properly).
6. Sprinkle on sea salt or other desired seasoning - but apply sparingly.
7. Bake in oven for 10-12 minutes. Set your timer and keep an eye on the kale because if the chips burn, they’ll be bitter (tip: chips are done when edges are browned but not burnt).

Some Seasoning Ideas:

• sea salt
• black pepper
• seasoned salt
• sprinkle cheese
• Old Bay/Chesapeake Bay seasoning (tip: do not add too much, especially if you are not familiar with old bay)
• garlic salt

love,

Abigail