This weekend I went to a local farmers market with my best friend. In order to get the good stuff, you have to get there VERY early on a Saturday morning to beat the elderly and enthusiastic health nuts. It is a pretty small market, with only a dozen vendors, but people lined up at the gate awaiting the organic produce. The gate is locked until someone rings a bell and the people all charge in. It was similar to a stampede (yet filled with recyclable bags, Asian families, and elderly women).
The produce was very pretty and I fell in love with some of the local honey. It was so freaking delicious and she gave you free samples of the six different varieties. My goal in going was actually for the strawberries, which in Florida is in season to start harvesting. I am going to make strawberry jam, so check back later this week for the recipe. My bff is a vegetarian and possibly a soon-to-be convert to a vegan. As a vegetarian, she needs to find more ways to put fruits and veggies in her diet. One stand had these beautiful kale bunches and since neither one of us never had one, we said “Why not?” Kale chips, and other healthy veggie chips, are becoming a new hit in the healthy recipe community. It was time for us to jump on board and try out a new cuisine. The original recipe comes from http://www.foodnetwork.com/recipes/melissa-darabian/crispy-kale-chips-recipe/index.html.
Update: My bff loved this recipe and said it had an aftertaste of baked pumpkin seeds. I could see what she was talking about but I couldn’t get over the taste and texture of crispy leaf. I kept thinking I was eating a fallen fall leaf from outside. I would not eat this again but would make it for other kale lovers.
- Kale Head, cleaned and dried
- 2 tablespoons Olive Oil
- Sea Salt, to taste
Step 1: Pre-heat oven to 275 degrees.
Step 2: De-rib kale.
Step 3: Cut kale into 1 1/2 inch pieces (I never take the time to measure out, so I roughly chopped the kale).
Step 4: Place kale in a large bowl and toss with sea salt and olive oil.
Step 5: Line a baking sheet with parchment paper and spread kale into a single layer. (I had to use two baking sheets)
Step 6: Bake for 10 minutes and turn leaves. Bake an additional 10 minutes.
Step 7: Eat and Enjoy!