Homemade Kale Chips

I don't remember when I started eating turnip greens and collards. But I do, and I love them. I can make a meal out of a bowl of greens and some cornbread. Turnips and collards are pretty basic country and soul food. Not really glamorous. But kale...that's another story!

Kale has become all the rage in the last few years. It's served lots of different ways in fine restaurants. It's hip and cool. More so than it's country cousins, collards and turnips.

Mama plants a fall garden each year, and this year, the kale did really well. I picked a bunch and made some kale chips. They're super simple and really yummy.

I picked these the morning after a rain, so I didn't even wash them.

Hold the kale upside down and just strip the greens off the stem. Be sure to remove any pieces that are yellow.

Pat the kale dry and spread it on a baking pan. LIGHTLY coat with olive oil. I probably used a teaspoon or less on all these greens. Toss them to coat and add salt and pepper to taste.

I spread the kale between two pans so it could spread out. You want it to crisp up. It will steam if you pack it too tightly.

I put it in a 350 degree oven for about 8 minutes. You want it to get crispy and brown, but not burn.

Don't expect these to taste anything like those "Veggie Straws" you can buy. These are made from vegetables - not air!

Jewell agreed to give them a try.

She liked them! (Hey Mikey!)

I also make "chips" from Brussels sprouts. Believe it or not - Brack likes them. As long as they're really crispy!

Mama's kale is gone for the year, but I can still get it at Walmart and other stores. Check it out and let me know what you think!

I'm so glad you stopped by my neck of the woods!

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