Meatless Monday: Baked Kale Chips

I signed up for a summer Community Supported Agriculture (CSA) as a way to bring more locally grown produce into my diet. I always look forward to getting kale in my box. This is a simple recipe that is healthy and versatile to add to any meal or as a low calorie and low fat snack. Buying kale chips at the store is very expensive, and now you can make your own!

Ingredients

• 1 bunch of kale
• 1 Tablespoon of olive oil
• Salt, to taste

Directions

1. Preheat your oven to 300^o F.
2. Wash the kale and remove its stems. Cut it into bite-sized pieces.
3. Dry the kale with paper towels or in a salad spinner.
4. In a large bowl, combine kale with olive oil. Mix with your hands for the best results.
5. Lay kale on baking sheets. Be careful not to overlap the leaves too heavily, although a little is fine.
6. Sprinkle some salt onto the kale.
7. Bake for 20-30 minutes, checking regularly to prevent browning and burning. Kale should be crisp and not soggy.

Additional tips

• Allow kale to cool completely before storing in an airtight container. I find glass containers work best.
• Kale chips can be stored at room temperature for three to four days.
• You can lightly toast kale in a toaster over to refreshen the crisp (but watch for burning).
• I like to add kale chips to salad, pizza, and even soup. Of course, they’re great just by themselves too!