Wondering what to do with that green, awkward-looking kale leaf?
Whether it’s growing in your garden or staring at you from across the grocery store, kale can be transformed into the tastiest and healthiest chip you can imagine.
Most weekends, I shop at my local farmers market in downtown Phoenix and started noticing people selling boxes of kale chips for $10 bucks a piece. Really?
Kale is inexpensive and I would be silly (more like lazy!) for paying $10 when I have kale in my own backyard, right?
With 7 bunches of kale gracing my garden, I can never eat them fast enough so kale chips offer the perfect solution and everyone loves them. Besides, I would never feed my child potato chips, so kale chips fill that void.
Kale chips taste better (yes, they really do!) and are healthier for you meaning you’ll still fit into that slinky dress you bought for date night.
Start with this easy-peezy base recipe and you can add seasoning later:
1 bunch (about 6 ounces) from your local farmers market
1 tablespoon olive oil
Sea salt, to taste
Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet. Bake for 10 minutes, or until crisp. Place baking sheet on a rack to cool.
After the kale is finished baking, get creative. I’ve topped mine with Parmesan cheese, lemon and chili in the past.
I always put them in my grandmothers vintage cookie jar when I’m finished and they don’t even last a week.
You can thank me later.