Greens for Green: Kale Chip Recipe

For the Colors of the Rainbow series.

I'm not the best recipe writer. I left out, not one, but two ingredients when writing up my last kale recipe. I've made edits to the kale salad — go check it out — it's even better with garlic and nutritional yeast.

Now, with two kale recipes here at Green Kitchen you'd think I was a some sort of kale lover. I'm not. I just find it extremely exciting when a "superfood" becomes superyummy to me and my family. This one's from Sarah at urban.praire.forest, who served kale chips the first time we visited.

Kale Chips
One bunch of curly kale
Olive oil
Sea salt

Wash kale and cut the leaves off of the big stems (I slide a sharp knife along the stem). If the pieces seem too big, tear them into chip size — the bigger the pieces, the longer it takes to crisp up, but don't make them too small. I usually leave the kale in my sink colander (my favorite kitchen tool, ever!) to drain. Put the drained kale in a bowl and dowse with some olive oil. I've never measured, I just make it like I would a salad. Sprinkle with a healthy pinch of salt. Toss. Spread onto cookie sheet (mine has sides). Bake in 350 degree oven until crisp. I check several times, stirring them around to even out the cooking. If some kale seems to be taking a lot longer to cook, I remove the already crisp ones and start eating. Enjoy.

Here's a pic of the finished chips.

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Welcome, Darling Petunia. She's joined the Rainbow game.

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For Anonymous Karen, the link to the crochet slipper pattern from my last post.

Anonymous said...

HELP! Could you post where you found the neat black and yellow slipper pattern and is it available for sale??? They look very comfortable, especially for someone with severe arthritic problems in their feet. It would be most appreciated.
Karen

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One year ago at Green Kitchen: Would you Trust Me With Your Children?
Two years ago: Self Portrait
Three years ago: If Camilla and Hilda Had a Bunny Child