Organic Chidori Kale
bunch
Recipe | The Salt Horse Kale Chips
ingredients: 1 bunch fresh kale | 1 tsp extra virgin olive oil | 1/2 tsp sea or kosher salt
instructions: Preheat oven to 350 degrees F. | Chop or tear kale in bite-size pieces, making sure to discard thick stems. | Rinse thoroughly and dry with lettuce spinner and paper towel. If you don't have a lettuce spinner, lay the kale between paper towels and gently press, and wipe pieces that still appear moist. This is an important step to ensure the kale gets crispy. | Place in large bowl and with hands rub olive oil on the leaves, making sure to cover all the leaves. | Sprinkle a little salt and mix again with hands. | Place on baking sheet and bake for about 20 minutes, or until the leaves are crisp. A bit longer if needed. | Enjoy!
photo credit: daniel agerson
bunch
Recipe | The Salt Horse Kale Chips
ingredients: 1 bunch fresh kale | 1 tsp extra virgin olive oil | 1/2 tsp sea or kosher salt
instructions: Preheat oven to 350 degrees F. | Chop or tear kale in bite-size pieces, making sure to discard thick stems. | Rinse thoroughly and dry with lettuce spinner and paper towel. If you don't have a lettuce spinner, lay the kale between paper towels and gently press, and wipe pieces that still appear moist. This is an important step to ensure the kale gets crispy. | Place in large bowl and with hands rub olive oil on the leaves, making sure to cover all the leaves. | Sprinkle a little salt and mix again with hands. | Place on baking sheet and bake for about 20 minutes, or until the leaves are crisp. A bit longer if needed. | Enjoy!
photo credit: daniel agerson
bunch
Recipe | The Salt Horse Kale Chips
ingredients: 1 bunch fresh kale | 1 tsp extra virgin olive oil | 1/2 tsp sea or kosher salt
instructions: Preheat oven to 350 degrees F. | Chop or tear kale in bite-size pieces, making sure to discard thick stems. | Rinse thoroughly and dry with lettuce spinner and paper towel. If you don't have a lettuce spinner, lay the kale between paper towels and gently press, and wipe pieces that still appear moist. This is an important step to ensure the kale gets crispy. | Place in large bowl and with hands rub olive oil on the leaves, making sure to cover all the leaves. | Sprinkle a little salt and mix again with hands. | Place on baking sheet and bake for about 20 minutes, or until the leaves are crisp. A bit longer if needed. | Enjoy!
photo credit: daniel agerson
