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I have more kale than I know what to do with. Like the arugula, the kale keeps growing, threatening to take over the garden bed. And truly, there are only so many Caesars a girl can eat.

This recipe makes use of the abundant greens available at the farmers market or in your garden. I used curly kale – and think it works best – but any variety will do. You could even use other hardy greens. You can also experiment with flavor profiles. Maybe chili pepper and lemon? Whatever you do, watch the clock – these chips go from crisp to burnt quickly!


1/2 pounds curly kale, stems trimmed and coarsely chopped
Olive oil
Fine sea salt
Garlic powder

1. Preheat the oven to 300 degrees.

2. Wash and dry the kale thoroughly.

3. Toss the kale with a little olive oil (about a teaspoon) and season with a pinch of salt and garlic powder.

4. Place leaves in a single layer on a large baking sheet (you may need to more than one sheet).

4. Bake for about 20 minutes until crisp. Immediately sprinkle with crumbled Parmesan – a tablespoon or so – then let cool before eating.