I harvested my kale this week. This kale is called Russian Red or Ragged Jack. I like the name Ragged Jack as the only red, to be seen, is on the stems!
I have been wanting to make kale chips. I decided to make them with this batch using the largest leaves. After washing them, tearing of the stems, washing again and spinning dry in my salad spinner, I added olive oil and sea salt.
I used about 2 tsp. olive oil to 3 oz. kale leaves. I just sprinkled the seal salt over the top.
then tossed together to mix. Then I baked them in a 425 degree oven for about 10-15 minutes.
They really shrink up and become well, like chips.
Not Lay’s, but definitely good. Not to mention good for you!!!