Easy Peasy Kale Chips

Ever just needed something #crispy, #crunchy, #salty and #satisfying? Not wanting to reach for those high cholesterol-inducing store bought chips or worse? These are a perfect combination of everything great about those nouns but....healthy!

This amazing, nutrient, vitamin and mineral dense veggie is all that. Easy to make and down right addictive. You can even make it more nutritious by making them out of our own homegrown kale. What a winner you would be!

To be honest though, I have struggled to grow kale where we are, not because it doesn't grow, or have enough sun, but because of aphids. The are relentless. We have installed deer fencing around our garden and them added netting to keep birds and everything else out. The only thing we can't keep out if aphids, and our cat. God knows how he managed to get in!

This year, we only have two plants of kale. They are beautiful specimens and fairly large.

We have done a few lots of kale chips already and also add the leafy parts to leek and potato soup. #Secretingredient! The key is not to cut the entire plant down, much so with lettuce, but to start from the bottom and cut only the leaves that you will be using, and letting the plant grow on. This is how we have kept having kale to use for chips and other recipes, without having to manage many plants (and aphids on them). Give it a try!

The recipe itself is as easy as it gets.

INGREDIENTS

One bunch of kale - 6-7 leaves

1 tbsp good olive oil

pinch of seasoning salt, optional

*your choice of seasonings that you prefer

INSTRUCTIONS

Preheat the oven to 325 degrees

You can either wash the entire leaf and let dry on some paper towel or pull off and use a salad spinner, depending on how much time you have. Pull all the leafy parts off the stem, and make sure the pieces are no bigger than 1 1/2 to 2 inches. Try to make them all around the same size for more even baking.

In a large bowl, toss with the olive oil and seasoning salt, to coat evenly. Throw everything on to a baking sheet in a single layer and be careful not to put too much.

Bake for 10 minutes, then flip as best as you can, and bake for another 10 minutes.

The kale chips should be dry and crispy. If they aren't put them back in for two minutes at a time. Be very careful they are not browned, or they have burnt to a crisp!

Take out of oven, and put into a stainless steel bowl, as they will stay crispy longer. That's it!

Enjoy!

Let me know how it went and if you enjoyed them!

#kalechips

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