Kale Chips

August starts the second month of participation in a local co-op for my family. It's been a little bit of an adventure, really, in that we never know what we're going to get, and whatever it ends up being each week, we get a lot of it.

It is because of this little variable we most willingly subject ourselves to that I've been experimenting with some veggies and fruits that I would have otherwise never worked with on my own (outside of a one-time conventional try here and there).

In our very first co-op share, we received two very large bunches of kale. I had heard of them being turned into tasty, healthy, crispy chips, and decided that I would try my hand at a batch... winging it completely.

How hard could it be? Oil? Salt? Spices? Hmmmm.

So investing both bunches of kale, I gave it a good shot, and alas, though they did turn out crisp with good flavor, they were also way, way too salty (and coming from me, as family would tell you, that says a lot), and I didn't know how to store or reheat them, so they fell short, to say the least.

This week, we got another big bunch of deep green leafy kale. I decided it was time for redemption.

I think I got it right this time.

Courtney's Kale Chips

Makes enough for a few good snacks, but this is totally a 

'use what you have and eye it' kind of recipe

1 big bunch of fresh kale, either curly or Tuscan (aka dinosaur kale)

2 TBS olive oil

pinch of salt

1 tsp onion powder

1/2 tsp garlic powder

1/4 tsp smoked paprika

squeeze of lemon juice, or about 1/2 tsp vinegar 

pinch of sugar, if desired

Start with your kale, washed and shaken of any extra water

Fold leaves in half, so that the large rib of the stalk is exposed (keep your fingers out of the way!)

Trim stalks from leaves (save the stalks for the next time you make stock!)

Your leaves should look something like this... now cut leaves into chip-sized pieces

Mix oil, salt, spices, and lemon juice or vinegar. Toss
cut leaves to thoroughly coat

Place in one layer on parchment paper-covered cookie sheets, and bake at 300 degrees for about 20 minutes
(start checking them after about 15 minutes to make sure they don't overly-brown or burn)

Finished chips should be crisp all the way through,
with no soft or chewy spots.

These kale chips will be a surprising crowd pleaser, be it at a girls' night with wine and cheese, or next to a grilled PB&J for the kiddos. Enjoy!

Note: to re-crisp the next day, microwave in a single layer on a paper towel in 15-second increments until crispness comes back. Be careful, they can burn up if you don't pay attention!