I am sure you have seen it all over the internet.
The huge influx of crispy roasted kale chip recipes.
I was intriguied as they sound quite interesting.
Being an avid gardener I am always on the lookout for new ways to use up all the garden goodness I harvest.
Long gone are the days of boiling all the flavour out of your veggies.
Now we roast, toast and grill our vegetables, looking for that perfect caramelized finish.
Preheat an oven to 350 degrees F (175 degrees C).
Line a cookie sheet with parchment paper.
With a knife carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and dry kale with a salad spinner or place between a few sheets of papertowel.
Place kale into a large bowl and lightly drizzle with oil. I use canola but any oil you prefer is fine.
Season with salt and seasonings of your choice.
Pour out onto the lined cooksheet and spread it out so it can toast evenly.
Bake until the edges brown but are not burnt, 10 to 15 minutes.