The kale that grows in the garden is part of an Asian Stirfry seed packet from Renee's seeds. When I plant them, I thin out the green mustard and turnip greens early on for lettuce and let the other 3-4 varieties grow.
This kale chip recipe comes from someone that was in a food coop that I used to belong to so I can not take credit. It is so simple.
1. Bowl of kale washed and dried.
2. Depending on how much kale, toss about 1 tbls of olive oil, 1/2 tsp of kosher salt and the kale in a large bowl. Make sure that the oil covers most of each leaf.
3. Lay the leaves on a cookie sheet in a single layer. Some overlap is fine.
4. Bake at 350° for 10 minutes or until the leaves flatten out and are rigid. The longer you cook the more fragile and brittle they become. Less time will yield a more chewy chip. Cool for about 2 minutes an pick them up by the stem.
If you have a family like mine, they never make it to the table because hubby and daughter snack on them while setting the table.
Hope you enjoy!
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