Kale - So Good For You!

Meet Kale - in this case purple kale.

 Today's recipe - Kale Chips!

Submitted by Scott and Tatiana Field

Thanks!

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!