We finally got an opportunity to visit the Chelmsford Agway Winter Farmer’s Market this weekend. Not only was a great excuse for breaking out of the house after the end-of-week snowstorm, it was reinvigorating to visit with and buy from local farmers and businesses.
Kale Chips (adapted from many many recipes)
- Bunch of kale
- Olive oil
- Coarse Salt
- Thoroughly wash the kale leaves. Cut the thick spines off the leaves and rip into bite-sized pieces.
- Dry the kale (water and oil don’t mix). I used my salad spinner for this. Put the kale in a large mixing bowl so you can toss the olive oil and salt with the leaves.
- Drizzle on the oil – enough to coat (not drench). I’m guessing a couple of tablespoons were enough. Now sprinkle on the coarse salt.
- Spread the kale in a single layer on baking sheets. Don’t make the mistake of putting all the kale on one sheet or the leaves won’t crisp up.
- Bake at 325 F for 10 minutes or so — watch the leaves so that they dry and crisp but don’t brown. Also, I know there are some bloggers recommending using a microwave, but I would not….. too easy for leaves to catch on fire.
- Take the pans out and let things cool off until you can handle. Serve and enjoy.