My backyard garden is starting to produce kale that is ready for harvest. This first batch was requested to be transformed into kale chips by my husband. The photo above, is my freshly-cut Toscano kale. Kale chips seem to be the “it” snack of the moment, but that doesn’t mean much to me. Kale is a delicious leafy green that naturally reduces blood pressure  and is an all-around vitamin powerhouse. These chips will be what you crave…

Kale Chips

Prep time, 7-10 minutes, Cook time 10-15 minutes

Ingredients

• 1 bunch kale
• 1 tablespoon olive oil
• 1 teaspoon sea salt
• 1/4 teaspoon freshly ground black pepper
• 1/2 teaspoon red pepper flakes (optional)

Directions

Preheat oven to 350 degrees F. Wash and dry your kale with some paper towels or a salad spinner. Then, remove the stems from the leaves using a knife, kitchen shears, or your clean, bare hands. I’m a fan of just using my hands. Tear into bite-size pieces (Not too small!*). Spread kale out on a baking sheet.

Next, drizzle olive oil and sprinkle salt and pepper over kale. Toss and mix together the kale and spread evenly on baking sheet. I like to add red pepper flakes to the mix because it provides a spicy kick, which I find even more addictive.

Place baking sheet in oven on middle rack and bake for 10 -15 minutes. Kale chips are done when the edges are brown, but not burnt. Burnt isn’t tasty so set a timer for 10 minutes and check.

*Warning: Kale shrinks when baked so don’t tear into tiny pieces and don’t be surprised when you take your batch out of the oven and you feel like some has already disappeared.