Kale Chips

Kale chips are a great way to use up leftover kale from your bunch; once cooled they can be put in sandwich baggies and packed for school lunches! Preheat oven to 350 degrees. Rinse kale, remove and discard thick stems, and tear leaves into large pieces. Spread leaves in single layer on cookie sheets. Drizzle with olive oil to coat lightly; sprinkle with salt (garlic or chili powder are also nice!). Bake 12 to 15 minutes or just until kale chips are crisp but not browned.

Here’s some links to some good kale recipes (caveat, we haven’t tried all of these, but please let us know if you do):

https://www.thekitchn.com/how-to-cook-kale-261979

https://cookieandkate.com/debs-kale-salad-with-apple-cranberries-and-pecans/

https://www.goodhousekeeping.com/food-recipes/healthy/g1436/easy-kale-recipes/