I used the lettuce, arugula and spinach to make several salads, the broccoli became a side dish, and the chard and collards went into some green juice drinks. But I thought I would try something a little different with the kale this time...kale chips.
I de-ribbed the kale, cut it into about 1.5 inch pieces, coated it in a couple tablespoons of olive oil, spread it on a baking sheet, and sprinkled some of my home-made herb salt on them, then popped them in the oven at 300 degrees for about 20 minutes, flipping the kale pieces about halfway through.
I love kale tossed in a salad or steamed as part of a side dish. However, I've never actually had kale chips before. I'm not quite sure what I was expecting, but the kale chips didn't quite meet my expectations. I think they were a bit more bitter than I anticipated. They were also extremely light and airy and didn't satisfy any snacking cravings that I had.
My harvest totals so far this year include: