Kale is not my favorite green to juice.
There, I said it.
But, when I am standing in the produce aisle looking at it’s dark green leafy goodness, I usually end up bringing some home.
When it’s on sale, I might bring home a little too much. And after a few days, I notice it’s starting to wilt because . . . well, because kale is not my favorite green to juice.
This has led to waste. Far too many times. So today, I decided to make some kale chips. I’ve made them before and they really are tasty. Much tastier than the juice!
So if you’re like me, and you find you have an over-abundance of kale, try making some chips. My son really likes them and so do I. Plus, they are easy peasy to make.
1 head of Kale, washed and thoroughly dried
2 T Olive Oil
Real Salt or other seasonings
Remove stems and cut kale leaves into “chip-sized” pieces. Toss kale with the olive oil in a bowl, then spread out in a single layer on cookie sheets, and sprinkle with salt (or other seasonings). Bake at 300 for about 10 minutes, rotate the cookie sheets, and bake for another 10 minutes, or until edges start turning brown (don’t let them get too brown or your chips will taste burnt.
See? Easy peasy.
Other seasonings you can add: