KALE CHIPS

This weekend we tested out a recipe that I was a little bit leery about. It was homemade kale chips, and it seems like everyone is making them these days. I have a serious aversion to kale, I am not a fan. I only eat it when I put it in vegetable juice and it is hidden behind notes of carrot and apple. But, I was pleasently surprised. In fact, we devoured these within minutes of making the first batch. And it only cost is $2.00. you can't beat that with a stick, well you probably could, but I wouldn't recommend it. You have to taste these for yourself.

Kale Chips
Serves 3-4

1 bunch kale
1 Tbsp olive oil
1/2 tsp ground salt or seasoning salt to taste

Preheat oven to 350 degrees. Rinse and dry kale leaves. Remove kale leaves from stems. Place the leaves in a mixing bowl and drizzle with olive oil. Massage the kale until the olive oil is evenly coated onto the kale. Place kale directly onto a baking sheet and sprinkle with sea salt or seasoning. Don't cut the Kale or trim it down, the leaves will shrink dramatically in size so they can overlap on the baking sheet. Place the baking sheet in the oven and bake for 10-15 minutes or until crisp, moving the chips around and flipping them half way to ensure that they are evenly baked.

With an oven it is trial and error, you just have to keep checking them to see when they are done. If you have a food dehydrator you could use this recipe and dehydrate at 115° for 8-12 hours.