The kale is taking over. Seriously, my eight winter blend kale plants that I started from seed in March is growing like mad. Not that I’m complaining, This means we have an endless supply of super nutritious kale to add to salads, sandwiches, eggs and even toss a few to Mr Thumper (I think Kale is the new dandelion for him).
For a while now I have seen kale tips touted as the new potato chip. But I was a skeptic. Potato chips are my biggest vice, there are few flavours that I won’t eat and I can never eat just one. So you can see why I would think a toasted leaf could never possibly be a good substitution for the irresistibly crunchy and salty potato chip.
I was right.
While the kale chips I am munching on as I right this are certainly tasty, they are not on par with the potato chip. They just aren’t. But they are a tasty, crunchy way to use up the bounty of kale in one of our gardens.
Garlic-Parm Kale Chips
• 3 Large Kale Leaves
• Organic Extra Virgin Olive Oil
• Garlic Powder
• Salt + Pepper
• Parmesan cheese
Heat oven to 300. Tear or cut kale from stems, breaking into 2-3 inch pieces. Toss in olive oil and massage it into the leaves. Sprinkle with salt and pepper. Spread leaves on a baking sheet and bake for 18-20 minutes. Sprinkle on desired amount of parm