Kale Chips

It’s summertime, and the garden is full of delicious things to eat! Sometimes, though, I have trouble figuring out what to do with the vegetables that I can’t simply eat raw. Here is a quick and tasty way to make use of the abundant kale that we have growing right now.

Holly and I make this snack all the time- kale is a wonderful alternative to potato chips because it boosts your immune system, provides plenty of calcium to help fight osteoporosis, is brimming with cancer-preventing beta carotenes, helps eyesight, and is full of fiber to help fill you up.

As if all those health benefits aren’t good enough, kale chips can be made with practically any seasoning in your pantry- they’re a great way to use up anything extra you might have laying around. While we used olive oil, garlic salt, and onion salt, feel free to try honey and sugar for a sweeter kale chip. Balsamic vinaigrette would also be delicious, as well as old bay, taco mix, or italian seasoning. Get creative and have fun- there is certainly enough kale in the garden with which to experiment!

 

Step 1. Preheat oven to 400 degrees. Wash and pat dry a handful of kale. 

Step 2. Cut kale into large pieces. You can use both the leaves and the stems for this recipe, but the leaves make the tastiest chip.

Step 3. Toss kale with a splash of olive oil- enough to coat.

Step 4. Lay kale flat on a baking sheet and sprinkle with seasoning of your choice.

Step 5. Bake in oven for no more than ten minutes, or until leaves are shrunken and crispy. Enjoy immediately!

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