Who needs potato chips when you’ve got awesome, fall kale!  We hope our CSA members jump for joy when they see beautiful, leafy, Tuscan kale in their weekly farmshare because it’s truly a special veggie.  If you’re tired of sauteing it, adding to soups & stews or braising it – why not make a chip.  It’s a basic idea that you can make truly your own by adding spices, aged cheeses, and exotic salts.  Give it a go…!

Baked Kale Chips

1 bunch of kale (about 6 oz of leaves)
1 tablespoon olive oil
Sea salt, to taste

Preheat oven to 300°F. Rinse and dry the kale, then remove the stems and tough center ribs. Cut into large pieces, toss with olive oil in a bowl then sprinkle with salt. Arrange leaves in a single layer on a large baking sheet.  Bake for 20 minutes, or until crisp. Place baking sheet on a rack to cool.

*If you decide to sprinkle with cheese or other spices, you may want to line the baking sheet with parchment paper to prevent sticking.  Also, if you are adding cheese, it’s best to cook halfway, then flip the kale, sprinkle the cheese and finish baking.