Kale Chips

I first saw a recipe for these a few weeks ago. And ever since, I keep coming across different recipes for kale chips. Interested, but too lazy to make a special trip to the grocery for kale, I have not made any until now. Miraculously, my mother came back from Central Market today with a bunch of kale. Fate.

They definitely have an earthy undertone. But sprinkled with salt and parmesan, they have a VERY thin and crispy, unique flavor and texture. And hey, I am always up for a new way to eat vegetables.

How to:

• Preheat oven to about 375*
• Use about 1 salad spinner’s worth of kale. Tear the leaves off the thick stems into bite size pieces. Spread out on cookie sheets.
• Drizzle with about 2 tsp of olive oil
• Sprinkle with Parmesan, Asiago or your seasonings of choice. Plus a sprinkle of kosher salt.
• Bake for about 15 minutes, until edges are brown and kale is crispy when moved in pan.