Salt & Lemon Baked Kale Chips

Every week I get a big box of organic fruits and veggies from Farm Fresh To You, a California based CSA.  Each week as I open the box I am pleasantly surprised with the surplus of local organic treats.  As we are in the winter season I find the box filled with leafy greens such as Kale, Collard Greens, Chard and Leeks.

I am Southern California girl now living in San Francisco so often these vegetables are quite new to me.  The Farm Fresh Box makes me reach out of my cooking comfort area and forces me to experiment with new recipes and flavors.  It is my weekly challenge – what can I make with these.

This past week I received a big bunch of Kale.  As I scoured the internet for recipes I came across Baked Kale Chips from In “The Little Red House.”  Jason is always looking for a good snack so I tested them out. A quick trip in the oven and they come out crispy and salty and make you feel good eating them.  If you are into the Raw Diet you can dehydrate the kale and I think it will turn out just as delish!

Sign up for Farm Fresh To You and tell them I sent you!  :)  We could have a weekly recipe-off!

INGREDIENTS

Kale

Sea Salt

Lemon

Olive Oil

DIRECTIONS

Wash Kale and Preheat oven to 325

Chop off thick part of the stems (or destem all together)

Place on a cookie sheet (I didn’t have one so I used a roasting pan and casserole pan)

Drizzle with olive Oil

Bake for 15-20 minutes or until crispy but not burnt

Season with Salt & Pepper and Lemon Juice