Crispy Kale Chips
We love kale at the farm! Even though it's not my favorite green to eat, it's just so darn hardy! It can withstand heat, drought, freezing temperatures, being eaten to the ground by deer and still give us beautiful leaves!
We try not to inundate anyone with too much kale, but it's almost impossible not to give away too much when it's so beautiful!
If you've been asking yourself what to do with the kale in your shares. There are lots and lots of ways to eat it, whether you sautee it with garlic or onions, toss it in a soup, or stir fry or juice it, but my favorite way to eat kale is to turn it into chips. Prepared this way, I can eat almost a whole bunch at once! I like to experiment with other flavorings beside salt too. So far I’ve used a couple seasoned salts and a “garlic dude dust,” a Nywening house-hold specialty!
Crispy Kale Chips
1 head kale, washed and thoroughly dried 2 tablespoons olive oil Sea salt, for sprinkling
Optional: whatever other seasonings you fancy Preheat the oven to 275 degrees F. Remove the ribs from the kale and cut into 1 1/2-inch pieces. Lay on a baking sheet and toss with the olive oil and salt, taking care to make sure all the leaves are evenly coated with oil. Sometimes, if the kale is a little curly, I'll massage the oil into each leaf for a more even coating.
Bake until crisp, turning the leaves halfway through, about 20 minutes. Serve as finger food
It's very important to keep a close eye on the kale, as it reaches its ideal point and then goes downhill (read burned) very quickly! Don't go out to weed the onions while these are in the oven!