August - Kale Chips

Already dressed kale leftover from your salad makes for delicious kale chips.

Ingredients:

• Kale (any amount)

• Dressing (or olive oil) and seasonings of your choice

Method:

• If starting from scratch then wash your kale, remove all of the large & tough center stems, tear leaves into large pieces, and either pat or spin dry .

• Massage the kale with any dressings, oils, and or combination of seasonings of your choice. You just want enough to lightly coat the leaves, so I recommend adding wet ingredients slowly. Once you start massaging those into the kale you will notice a little goes farther than you think. If they are too “wet” your end product will be more soggy than crispy.

• Preheat your oven to 325 F

• I had leftover kale from a salad that was already coated with my homemade parsley vinaigrette. I just sprinkled on some sriracha seasoning and a bit of additional salt and pepper before baking into chips. Tip: Don’t skimp on the salt and pepper, you have already made a healthier choice to be eating kale over potato chips so add the extra salt.

• Arrange seasoned kale in a single layer on a non-stick cookie sheet(s) & bake on the middle rack for anywhere from 10-15 mins depending how large a batch you are making. Rotate your pan halfway through the cooking process to ensure even baking.

• Let cool for about 5-10 mins and enjoy at room temperature.