Thursday, August 15, 2013

Baked Kale Chips

I've had several Crop Share members ask me about these mythical baked kale chips that folks promise will turn any kale hater into a kale believer, and every single time we have kale in the Crop Share...I forget to post my recipe.  *sigh*  BUT!  Today I finally remembered!  Hooray!  This week we're bringing you a different type of kale than we've given you before, but this one will be fantabulous for kale chips.  What is this variety of kale you ask?  Well, it's lacinto kale, but many also refer to it as...DINOSAUR KALE!  The little ginger girl inside me who's still in her Brontosaurus t-shirt longing to be a paleontologist is super psyched over kale called dinosaur.  While it won't be the size of a Brontosaurus, it's dark coloring and ripply texture will make you think of Godzilla.  So start pre-heating your oven now, because these kale chips are about to become your new go-to snack.

Baked Kale Chips


1 bundle of kale, removed from stock and rough chopped into chip sized pieces
1 Tbsp olive oil
Kosher salt

Preheat oven to 300.

Toss kale in olive oil and sprinkle with kosher salt.  Lay it out evenly on a baking sheet and bake at 300 for 20 minutes.  Be sure to start checking it at about 15 minutes because any smaller pieces may have begun to crisp up, and thus it is your sole duty to begin eating these pieces right off the hot pan.  I dare you not to eat half of the pan of kale chips before you remove them from the oven.

Dinosaurs love kale!

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