Kale Chips

... but you could also say "Collards Chips" or "Broccoli Leaves Chips" or "Chard Chips ...

I have discovered, along with a lot of other people at roughly the same time, a wonderful new use for the leaves of kale plants, or collard green plants, or the gigantic leaves of a broccoli plant, or the leaves of Swiss chard plants, or the leaves of just about any kind of "greens" out there.

Simply put, coat the leaves in some olive oil, sprinkle with spices and bake at 350 degrees until crispy. They. Are. Wonderful.

If you were to ever take my advice on anything, ever, take my advice on this. Try it!

And with more details ...

INGREDIENTS
A bunch of kale
1 tbsp olive oil
spices

PREPARATION

• Pre-heat your oven to 350 degrees.
• Wash the kale thoroughly. Dry them with a salad spinner or similar.
  
• With scissors, or your hands, rip the kale leaves away from the tough inner stem into bite-sized pieces.
• Place all the pieces into a bowl and add olive oil (extra virgin, of course) and thoroughly wet all leaves.
• Sprinkle some spices into the bowl. Mix.
• Lay the leaves on a cookie sheet covered with parchment paper. Lay one layer only. Do not stack leaves on top of other leaves.
• When the oven gets to 350, place the cookie sheet in the oven and bake for about 10 minutes.

MORE DETAILS

• At the halfway - 5 minute mark - take out cookie sheet and turn each leaf over. Carefully.
• Any kind of green works - collards, mustard, chard, broccoli or cauliflower leaves....
• The crinkly-leaved kale probably works best of all.
• Let the corners start to brown, but do not burn or overbake.
• If they are a little bitter, sprinkle with sugar after removing from oven.
• For spices, we prefer some lemon pepper and some limequat juice. No salt needed! Experiment with what you like.

Just do a Google search on "Kale chips" and enjoy!!