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.
