Kale

I really might never run out of uses for kale. There’s a good chance I’d want it with me on a desert island. I sauté it, add it to smoothies, sub it into salads instead of spinach, toss it into soups and stews and pastas, you get the idea. But, hands down, my favorite thing to do with kale is turn it into chips. “Kale Chips,” you are probably thinking, sounds like an oxymoron. Some comestible Oliver Twist might have glanced at with disdain. But reader, I am here to tell you they are delicious! Crunchy, a little salty, roasted with olive oil. These chips are a fun snack to make (and eat) with kids, or all by yourself. And you definitely won’t stop at just one.

Kale Chips:

• 1 bunch kale, washed and dried
• 1-2 tablespoons olive oil
• Sea salt (to taste)

Preheat oven to 350 degrees and line a baking sheet with parchment paper. Remove kale leaves from stems, then cut or tear leaves into bite size pieces, approximately 1-1½”. Arrange kale on baking sheet and drizzle with olive oil, and then sprinkle with sea salt and any other seasonings you’d like to add. (Parmesan? Chili Powder?) Bake 10-15 minutes, until chips are crispy, and edges are browned but not burned.