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Crispy kale chips make a light snack or appetizer in just a few minutes.
Photo by Fotolia/Brent Hofacker
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"Eat Your Greens," by David Kennedy, is an innovative guide to growing and eating leafy crops, which produce more nutrients per square foot of growing space and per day of growing season than any other crop.
Cover courtesy New Society Publishers
20 min
DURATION
15 min
COOK TIME
5 min
PREP TIME
4 servings
SERVINGS
Ingredients
- 6–8 cups of kale (curly, lacinato, or red Russian all work well)
- 1–2 Tbsp of oil (olive, sesame, or avocado oil all work well)
- salt or seasoned salt
Directions
- Preheat oven to 350 degrees.
- Wash kale, remove big stems, and dry well either on a clean towel or in a spinner.
- Put the leaves in a large bowl and toss lightly with the oil.
- Lay them in a single layer on a baking sheet. You may need two baking sheets.
- Bake until they are crisp but not burned, (about 15 minutes) turning them once about half way through the baking time.
- Sprinkle with salt or with seasoned salt when they come out of the oven.
More Recipes from Eat Your Greens:
• Kale Smoothie Recipe • Roasted Vegetable and Kale Soup Recipe
Reprinted with permission from Eat Your Greens: The Surprising Power of Home Grown Leaf Crops by David Kennedy and published by New Society Publishers, 2014. Buy this book from our store: Eat Your Greens.
The industrialized food system is failing us, and we must find ways to take responsibility for our own health and food security. Eat Your Greens (New Society Publishers, 2014) by David Kennedy provides complete instructions for incorporating leaf crops into any kitchen garden, from growing and improving garden soil with cover crops to making delicious, nutrient-rich foods from them. The following Easy Kale Chips Recipe is from chapter 14, “Recipes.”
You can purchase this book from the Grit store: Eat Your Greens.
