A few months ago my youngest son was diagnosed with several food intolerances. We have eliminated from his diet all dairy, soy, nut and gluten products. I realized I had gotten stuck in a rut in my cooking, so the new diet was good for me to break out of my normal cooking routine, and add some new things to the mix.
One of those things was kale chips. I have a wonderful friend that joined a CSA with me. We both felt a little tied down with the week to week commitment and were ready for a change, so when I saw that bountiful baskets was starting a pick up down the street we joined in on the weeks that work for us.
Kale was in the mix this week and the first thought that came to mind is to try kale chips. I think they turned out surprisingly well. You start off by taking your kale bunch and cutting the leaves off the stalk.
I put the leaves in my lettuce spinner to get them super dry, and then mixed them with 1 Tbsp of olive oil and 1/2 tsp of salt (you can use more if you want, I started with 1 tsp and thought it was too salty).
I spread them flat on my silpat baking sheet and placed it in my oven at 350 degrees.
Cook for 10-15 minutes or until the edges are golden brown.
Place in a bowl and enjoy!
Really, your kids will eat them!