Crispy Kale Chips

Kale, a leafy deep-green member of the cabbage family, is packed with vitamins, minerals, and nutrients. I like kale because it has some palate personality. It's got a little bite - a mild bitterness that makes its presence known. Also, the uncooked leaves are pretty hearty, which give the cooked product a nice dense texture. In sautees and soups, I use it instead of spinach, which turns into a pile of green nothing. But I love this cooking technique in particular - it turns this delicious vegetable into crispy chips! Incorporating kale into your diet will also save you money, as it's a great bang for your buck. I often see it being sold for 99 cents a pound - that is a lot of kale!

Here are the ingredients you will need:

• 1/3 lbs kale
• 1 tsp olive oil
• 1/3 tsp kosher salt
• 1 large baking sheet
• 1 baking rack

Preheat an oven to 250 degrees. Now rig up the dehydrator: line a baking sheet with aluminum foil and place a baking rack on top, slightly elevated. Wash and dry the kale, then remove the fibrous stalks and tear the leafy greens into 2 inch pieces. In a large bowl mix the kale with the olive oil and salt. Evenly distribute the seasoned kale onto the baking rack. Place the entire setup into the oven and cook for an hour or so. The kale is ready when the leaves are crispy.

Have you had your kale today?