[Meatless Monday] Kale Chips

Beautiful shiny kale!

I don't have any amazing meatless recipes up my sleeve this time. I do, however, have an easy way for you to prepare and eat kale! I've mentioned the idea once before, and now I'm here to report: Kale chips are strangely addicting. Unlike raw kale, which is tough and bitter, baked kale chips are thin, salty (depending on how you season them), and oh-so-light.

They can also be incorporated into other meals fairly easily. Example: I made a slightly different version of this fall salad and used kale chips instead of sauteed kale. It's still a green with a similar flavor, BUT it's a new texture...and I love it! Deb from Smitten Kitchen crumbled some of her chips onto popcorn for a veggie twist. And really, why not crumble it on any-and-everything?

They're also fun to eat by themselves. Crispy, but incredibly light. It's like you are crunching on salty air. Give them a try and let me know what you think! Or, take it one step further: use cinnamon and sugar and let me know what you think! ;-)

Baked Kale Chips

From Smitten Kitchen

1 bunch of kale
1 tablespoon olive oil
Sea salt, to taste
Other seasonings of choice (I've used garlic powder & cayenne)

• Preheat oven to 300 degrees. Remove ribs/stems from kale leaves and roughly chop. In a large bowl, toss kale, oil, and seasonings together with your hands 

•  On a baking sheet lined with parchment paper, layer kale leaves in a single layer. Bake for about 20 minutes or until crisp. Allow to cool before eating or storing (in an air-tight container at room temperature).