Kale Chips

I have been trying to get out in the garden a bit each day to weed, plant, fertilize and clean up the winter mess. To my surprise, I found a bunch of kale that I had planted last fall just ready for harvest. Louisiana can be like that if the winters are mild: you find bits of plants here and there that you forgot you even had. So, I picked a cookie sheet full and brought them in to make some kale chips. This really is a good way to eat this vegetable. I juice kale as well, but if you cook these right, and season them to your liking, they are delicious and crunchy.

Kale Chip Tips:
1. Tear the leaves of the thick woody stems into large or medium sized pieces
2. Wash the leaves thoroughly and dry very well. If you don't dry them properly they will be soggy instead of crunchy when cooked.
3. Place them on a cookie sheet in a single layer. In this way, they will cook evenly.
4. Cook them slowly in a 300°F oven for about 25 minutes, turning once, halfway through.
5. Let cool 3 minutes on the baking sheet. This will allow them to crisp up even more.

Kale Chip Recipe
1. Tear leaves into large bite size pieces and place onto cookie sheet in a single layer.
2. One cookie sheet of kale will need about 1/2 tablespoons of olive oil or melted coconut oil.  Sprinkle oil onto kale and rub oil into the leaves, mixing well and spreading kale out into a single layer again.
3. Sprinkle desired seasoning. Ideas: sea salt and pepper, garlic salt, smoked paprika, or onion powder.
4. Bake as described above...and then watch them disappear. They can be stored in glass container.

On the SCD diet, it is best not to eat your greens raw, but this is a wonderful way to get a bit of those kale nutrients. Don't forget to add kale to smoothies, or even to a morning omelet. And of course, plant them into your garden. Greens are so easy to grow in pots as well. With kale and other greens, you can cut only the leaves you need and the plant will keep on growing.