Gary Grows at Heritage Cottage

Kale is one of my favorite cool season greens. There’s nothing like a big pot that has been cooking with thick sliced bacon mixed in. Mmmmmmm!!!!!!

Kale has been called a super food and that label is not far from the truth. The nutritional benefits of consuming kale consider these numbers (30 calories, 2g fiber and 3g protein per raw cup):

• Vitamin A, >200% RDA
• Vitamin K, >600% RDA
• Vitamin C, >100% RDA
• Vitamins B complex (B₁, B₂, B₃, B₆), 5 to 10% RDA
• Plus, calcium, potassium, magnesium and the micronutrients manganese and copper.

Kale is also loaded with antioxidant phytonutrients beta carotene, flavonoids and polyphenols.

But I really like kale when it’s made into fresh kale chips. Not only is it good for you, when they’re done right there’s a satisfying crunch.

I like the varieties like Winterbor, Starbor, Redbor, Black Magic (dinosaur kale), Siberian and Vates. I haven’t found a kale variety that doesn’t make delicious chips.

Here’s my super easy homemade kale chip recipe:

Conventional Oven Method:
Preheat oven to 260F.
(You may have to adjust times to get the kale chips exactly how you like them)

• Kale of your choice, I like the fringed varieties as they seem to get crispier
•Trim the thick mid rib out, it will never get crispy
• Lightly coat with EVOO and sprinkle with sea salt, I like the Himalayan Pink salt
• Put parchment on your cookie sheet and spread the kale out into a single layer
• Put in the oven for about 20 minutes
• Mix the kale around and put back in the oven
• Turn the oven off and leave the kale in for another 15 minutes

Air Fryer Method

• Prep kale as before
• Air-fry at 275F for 15 minutes

And start another batch because the first one won’t last long.