Kale Crisps by Rachel

Kale is a deliciously hearty vegetable that can be used in juices, salads, as a side dish...the list goes on!  Something else that's great about kale is that it can be toasted to become the perfect thing to fulfill your craving for a crispy snack!

I'm totally guilty of wanting to snack all the time and, despite the efforts of the snack world to create healthy chips, they aren't always as "healthy" as they say they are.  Kale crisps, on the other hand, are a healthy snack that you can make at home and it takes very little time.

Ingredients:
As much kale as you want!
1 tbsp of olive oil per cup of kale
Salt, to taste

Optional: Parmesan cheese, Old Bay Seasoning, Paprika, etc



- Separate the kale leaves from the stems by folding the leaves over to expose the stem and cut along stem to remove it.

- Pre-heat the oven to 350 degrees Fahrenheit.

- Wash the kale and dry thoroughly.  If you have a salad spinner, this is the perfect time to use it.  If not, lay the leaves out onto paper towels and dab them dry on both sides.

- Put the leaves into a big bowl and drizzle in some olive oil.  I had about 3 cups of kale so I used 3 tbsp of olive oil.  Toss the leaves in the oil so that they are well coated.  

-Lay the leaves out, as flat as possible, on a baking sheet that's been lined with foil.  Try not to overlap the leaves- this will prevent them from fully crisping all around.

- Bake for about 10-12 minutes.  You should start to see some of the smaller leaves brown a little.  If you're not sure whether they're done or not, just take them out and touch them- they should be crisp and delicate.

- Season as you like!  I like mine with some salt and Parmesan cheese, but I've done versions with Old Bay seasoning (if you season with Old Bay, don't add salt) and those are also delicious.

If you are going to store them, just make sure that you store them in a hard container.  Since they are so delicate, they will easily be crushed.  Usually mine don't make it past a day. :)  Enjoy!