Kale Chips – Sometimes a Matter of Necessity

The Scarlet Kale in my counter top hydroponic system has been growing by leaps and bounds to the point that they are overshadowing the slower paced cilantro and parsley starts.

I needed to trim some leaves to let more light down to the smaller plants in the middle and a great excuse for kale chips.

I use my hands to toss the rough chopped leaves with a little olive oil then sprinkle with salt (cayenne or any other spice you would like to add) and toss again.

Cook at 350 on a parchment lined pan for until crispy and paper like, apx 10 minutes.

I like to let mine cool on a rack for good air circulation and while I haven’t done side by side experiments, I think it keeps them crispier.

This entry was posted in Baker Creek Heirloom Seeds, Herbs, Hydroponics, Indoor growing, Kale, Kitchen Implements, Sustainable, Technology, Thinning. Bookmark the permalink.

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