Week 5- Bet you can’t eat only one…

… Kale Chip!

kale-chips-400x400-kalynskitchen

  • 1 large bunch kale, tough stems removed, leaves torn into pieces
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoon salt
  1. Position racks in upper third and center of oven; preheat to 400°F.
  2. If kale is wet, very thoroughly pat dry with a clean kitchen towel; transfer to a large bowl. Drizzle the kale with oil and sprinkle with salt. Using your hands, massage the oil and salt onto the kale leaves to evenly coat. Fill 2 large rimmed baking sheets with a layer of kale, making sure the leaves don’t overlap. (If the kale won’t all fit, make the chips in batches.)
  3. Bake until most leaves are crisp, switching the pans back to front and top to bottom halfway through, 8 to 12 minutes total. (If baking a batch on just one sheet, start checking after 8 minutes to prevent burning.)

KOHLRABI FRIES

2 or 3 kohlrabi, sliced into “French fries”

3 T olive oil

salt, to taste

pepper

Parmesan cheese

Preheat oven to 400 degrees F. Coat baking pan generously with olive oil, or another oil of choice. Add “fries” and roll around to coat lightly. Bake until crispy and browned, about 20 minutes or so. Remove from oven and sprinkle with salt, pepper and Parmesan.

Find more ‘oldies but goodies’ for cooking ideas by searching for “vegetable name” on this site!

 

 

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