Week 2 CSA Recipe: Kale Chips
That’s right: snack food that’s a nutritional 10.
one bunch of kale
two cookie sheets
topping options: salt, Parmesan, or nutritional yeast
Preheat the oven to 275.
Rinse and de-vein one bunch of kale, and dry it thoroughly—a salad spinner is great for this. Toss the chopped leaves in a little olive oil, or spritz them with a mister, add a little salt, and spread them out on two cookie sheets.
If you let the leaves touch each other, they will never get crisp, so be sure not to crowd the pans. Because they will continue to look slick and wet even when they’re done, you will need to touch the kale chips after ten minutes or so to stir them and test for doneness.
Bake until the kale is crispy, for about 15 or 20 minutes.