Kale Chips

Fry it and they will come.

Another recent addition from the friends's recipe file are kale chips. And not a moment too soon. As spring takes hold and my garden beckons, what's left of winter's kale needs to be used up.

Here it is, with many thanks to Joie for this installment.

Kale Chips

Preheat oven to 350 to 375 F, depending on your oven.

Wash 2 bundles of kale, spin dry. You want the leaves bone dry.

Massage leaves with 1 - 2 Tbsp olive oil. Remove stems and rip leaves into chip-sized pieces. Spread kale onto a cookie sheet.

Season before or after baking.

- Coarse salt is a must.

- smoked paprika.

- grated Parm or asiago

- cumin, cardamom

- flavoured salt.

Based on your oven temperature, bake 10 - 15 minutes until edges are crispy and chips are brittle to touch. Pull out the tray before kale browns, otherwise it will be bitter.

Note: found that I needed to turn the oven down to finish the chips to brittle stage so they didn't brown. Damn, these are good.