A Kale Conundrum

Over the past couple months, kale has occasionally shown up in our CSA basket. I wasn't sure what to do with this leafy green. I attempted to mix it into salads and found myself picking around it. Ultimately I ended up avoiding it and the leaves would wither and die in the back of our produce drawer. Out of sight, out of mind... it was a sad kale situation.

This week I did not avoid this strange vegetable. I made kale chips. I figured that with olive oil and salt, almost everything tastes good.

{Do you like our stove from 1991?}

Directions: on a rimmed baking sheet, coat the kale in olive oil. Season with kosher salt and a seasoning blend of your choice. (I chose Curt's Table Spice, which I purchased in Door County. Josh is insistent that we will be importing this from Wisconsin when our current supply runs out)

Bake at 350 degrees for 10-13 minutes. The kale will be crispy and the edges will start to turn brown.

It may not be the most beautiful snack, but we think it's delicious and it's much healthier than regular chips.

linked: skiptomylou, dittledattle, blessedwithgrace, sewchatty, momscrazycooking, thischickcooks, ladybehindthecurtain, peasandcrayons