Ingredients:
• 1 medium bunch or more of kale
• 1-2 tablespoons good olive oil or cooking spray
• kosher salt to taste, or use a sprinkle of brewer’s yeast or parmesan cheese for flavoring
Directions:
1. Preheat oven to 350 degrees Fahrenheit.
2. Wash kale leaves and dry very well with a towel or use your salad spinner.
3. Using a sharp knife, trim out the main stem and ribs and compost. Chop the remaining kale into approximately two-inch pieces.
4. Place kale on a parchment-lined cookie sheet, add oil and seasonings, and toss, ensuring to coat leaves with olive oil.
5. Lay kale in a single layer on the baking sheet so that all cooks at the same time. Don’t overcrowd your cookie sheet, or they won’t crisp properly.
6. Bake for approximately 8 minutes until crisp, continually monitoring them to ensure they don’t burn.
7. Remove your baking sheet from the oven and let cool before serving. If desired, you may place in a plastic zip-top bag or silicone bag and keep for up to one week.
Farm Kitchen Tip – Kale chips are a great healthy anytime snack. They are great sprinkled as a garnish on rice or pasta dishes too for an extra crunch and boost of nutrition. Try experimenting with different seasonings for a new type of chip every time.
