When the Hawthornes returned home from our vacay,
I found that last season's kale had self-seeded
and I had a whole slew of new kale plants in the garden.
Usually, I like to cook my greens down,
but every now and then,
I want crispy, salty Green Chips.
Here's what you do:
Gather your greens.
Remove tough center ribs.
Wash leaves well.
Place on towels and let DRY COMPLETELY.
No moisture on the leaves, whatsoever.
we're going for crisp here.
Also do NOT salt the leaves before baking.
Salting brings out moisture.
Place totally dried, unsalted leaves on
an oiled baking sheet.
Dredge the leaves in the oil,
coating both sides.
I'm using Bertolli Extra Light Olive Oil.
Bake at 300 degrees
until leaves are crisp -
about 20 minutes.
Sprinkle with sea salt.
I used a pink Himalayan sea salt.
These are addictive.
I think I'll try spinach next.