Kale chips

With the spring CSA and the bunches of kale that have come with it, I started making kale chips and am hooked on them now. They're so easy to make and surprisingly tasty too.

There are lots of kale chip variants around. The one I started with was posted on allrecipes.com. I use an olive oil spray instead of drizzling, but the results come out pretty much the same.

Start with a bunch (or bunches) of kale washed very well. All those curvy and frilly leaves can capture a lot of dirt. Dirt is fine for growing things, but doesn't make for very good eats.

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Once the kale is nice and clean, rip the leaves off the stems into bite sized pieces. Dry them off well. A salad spinner works really well for this. If you're going to use regular olive oil, drizzle 1-2 tablespoons (depending on how much kale you have) over the leaves and mix around so that all the leaves are coated.

Lay the leaves onto a sheet pan in a single layer. Spray with olive oil (skip this if you've already used oil) and then sprinkle on your seasoning of choice. I like Old Bay. Don't use too much.

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Throw into an oven at 350°F (176°C) and bake for about 10-12 minutes. Check on them at around the 8 minute mark. If you ripped your kale into small pieces, they might be done already. When the leaves start turning brown at the edges and looking a little shiny, take them out and let them cool. As they cool, they'll start to get a little crispy.

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Once they've cooled down some, dump them into a bowl and enjoy.

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You might have to go through a few iterations to get the amount of seasoning you put on right. You might even want to try them naked (unseasoned), but I find kale chips a little on the bitter side that way.