Lately we have been getting a crazy amount of greens from the CSA. Spinach, lettuce, Kale, Swiss chard and Collards all came at once this last time. Since I am the only one here that cares for greens beyond salad it's been a challenge to get them all used before they go bad.
Then my friend Chris told me about Kale Chips. What are Kale Chips you ask? It's simply Kale that is drizzled with olive oil, sprinkled with slat and pepper, then baked until it is crispy.
I also discovered that this works well with Collards as well. If we get more Swiss Chard or Spinach this week I'm going to try it with those too.
How to make Kale Chips:
Wash kale and dry. Remove large, tough ribs. Place kale in a bowl and toss with 1-1 1/2 teaspoons. (this is for approx. 1 pound of kale)
Next, lay the Kale out on baking sheets. Sprinkle with salt and pepper. Bake at 300 degrees F for 20-30 minutes. Thicker Kale will take longer, thinner will take less time. When the kale is crispy, remover from oven and allow to cool.
Place in a bowl and enjoy as a thin, crispy and healthy alternative to those other chip type snacks your waist line so loves to show off.