Meet Kale - in this case purple kale.
Today's recipe - Kale Chips!
Submitted by Scott and Tatiana Field
First order of business - wash and dry the kale;
Then, remove the rib from the center of the leaf.
The rib contains a lot of extra moisture - your chips won't crisp up if you don't remove it.
Its easy - just slice down either side of the rib with a sharp knife.
You need to coat your kale leaves with oil
Olive oil is the oil of choice.
You can place them in a bowl and toss with a tablespoon or two of oil
or give them a spritz with olive oil.
Arrange leaves in a single layer on baking sheet and
sprinkle with sea salt and your preferred seasoning.
Scott and Tatiana suggest crushed pepper, paprika, parmesan cheese, or lemon zest.
I used some smoked sea salt from Pureblend and a light grating of Parmesan.
Bake for about 15 minutes until crisp in a 325 degree preheated oven.
Watch closely not to over bake!
Here they are ready for munching.
They're too fragile to dip,
just put the lemon kale hummus in the photo - its kale week after all!