Saturday, September 21, 2013

Kale Chips

We each had a cup of these at the beach the other day. So easy, so simple and the perfect savory snack. 

If your fridge is overflowing with kale, just toss a ribbed and torn bunch with 2 tbsp of olive oil and a sprinkling of salt. Lay it all out on a baking sheet (or two) and roast at 400 degrees for 15 minutes. You're looking for the crisp of a light potato chip. And you'll never need to eat one again once you perfect this recipe. 

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