Kale is one thing I never grow tired of!  Gone are the days when I viewed it as a silly little garnish on the side of my plate – now, kale is the focus of some of my most favorite meals!

And, it’s also excellent for snacking!  I’m sure most of you have been introduced to the beloved Kale Chip recipe that has circulated our local farm loving community.  Here it is again, with a few variations to spice things up a bit!

Kale Chips:

1 bunch of Kale (any kind)

1-2 Tbsp of Olive Oil

1/2 tsp. of Sea Salt

Preheat oven to 300.  Thoroughly wash and dry your kale.  Remove the stems and rough inner ribs (but reserve for dipping in veggie dip – cause those stems are still tasty and packed with nutrients!)  Massage the leaves and tear into 3-4 inch pieces.  Drizzle with olive oil and sea salt and toss to combine.   Spread on baking sheet.  Bake for 20-30 minutes, or until desired crispiness has been achieved.

Enjoy with your favorite holiday movie!

And here are a few variations from BluePoppy.com:

Flavor Variations:

• Sea salt & Vinegar – Whisk 1‐2 T of malt vinegar into the olive oil, then drizzle over the kale
• Teriyaki – Whisk 1 T soy sauce, 2 t rice vinegar, 2 t mirin, ½ t finely grated ginger, and 2 T garlic infused oil together, then toss with the kale. Sprinkle with togarashi or gomasio, if desired (Remove the olive oil and the sea salt from the base recipe)
• “Cheese” for the dairy‐free – Sprinkle the base recipe with nutritional yeast to taste.
• Parmesan & Garlic – Replace the olive oil with garlic‐infused oil, remove the salt, and sprinkle with finely grated parmesan cheese
• Sun‐dried Tomato & Herb – Puree 1 clove finely minced garlic, 2 T finely minced sun‐dried tomatoes (preferably oil packed), and 2 t finely minced fresh basil, then whisk into the olive oil
• Lemon & Olive – Add the juice of one lemon and 2 T olive puree to the base recipe. Remove the sea salt
• Balsamic Vinegar & Herb – Whisk 1 T balsamic vinegar, 1 t minced thyme, 2 t minced chives, and 1 t freshly ground black pepper into the olive oil
• Sour Cream & Onion – Remove the olive oil. Puree 1 c cashews (soaked for 2‐3 hrs first) with the juice of 1 lemon, 1 T apple cider vinegar, 1 large shallot, and ¼ c water. Drizzle over the kale, then sprinkle with minced chives.

And, what’s your favorite way to eat Kale Chips?