I suppose you can use any thin leafy green. You can even slice potatoes, sweet potatoes or other fat veg really thin and do this. But this post is about the kale.
- fresh kale greens
If you have time or can wait, bake them at 325 for 20 minutes or longer, until they dry out and crisp up. I baked mine at 450 for maybe 10 minutes, and they scorched.
Still good, though!
One caveat (caveat = warning, for those who don't happen to know -- my mind is FULL of things that other people don't know and don't care to know): These are as full of fiber as any other kind of kale, so don't overeat them. Word to the wise. Just sayin'.
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