Ingredients:
1 bunch of Farmer’s Market Fresh Kale
1 ½ Tbs The Tasteful Mesquite Hickory Smoked Olive Oil
2 tsp The Tasteful Olive’s Cherry Balsamic Vinegar
¼ tsp The Tasteful Olive’s Himalayan Sea Salt (finely ground)
Prepare for baking by pre-heating oven to 150-degress and by covering two baking sheets with parchment paper (set aside for later). Strip leaves from stems and wash well. Thoroughly dry leaves with a clean towels or use a salad spinner. In a large bowl, tear kale in large pieces. Pour all remaining ingredients onto leaves and (with clean hands) massage the ingredients into the leaves. Spread the leaves onto prepared trays without any overlap.
Place trays in oven and check at the 2 hour mark for desired crispiness. Store in an air tight container (if not gobbled up immediately). Serving suggestions: Simple side with any meal, sprinkle on salads or veggie dishes right before eating. Also makes a great topping for baked or brown fried potatoes.
Recipe by Sally Williamson
Krispy Kale
Ingredients: 1 bunch of Farmer’s Market Fresh Kale 1 ½ Tbs The Tasteful Mesquite Hickory Smoked Olive Oil 2 tsp The Tasteful Olive’s Cherry Balsamic Vinegar ¼ tsp The Tasteful Olive’s Himalayan Sea Salt (finely ground)
Prepare for baking by pre-heating oven to 150-degress and by covering two baking sheets with parchment paper (set aside for later). Strip leaves from stems and wash well. Thoroughly dry leaves with a clean towels or use a salad spinner. In a large bowl, tear kale in large pieces. Pour all remaining ingredients onto leaves and (with clean hands) massage the ingredients into the leaves. Spread the leaves onto prepared trays without any overlap.
Place trays in oven and check at the 2 hour mark for desired crispiness. Store in an air tight container (if not gobbled up immediately). Serving suggestions: Simple side with any meal, sprinkle on salads or veggie dishes right before eating. Also makes a great topping for baked or brown fried potatoes.
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