Today at CSA pick up we were told, “We have TONS of Kale – don’t be shy!”

Well you’re in luck!  I am not shy.

So ummm, yeah.  After I saw just how much kale I actually brought home, I then saw two options –

Option A: move through a serious amount of kale in short order or

Option B: figure out how I was going to get the fridge door shut.

I went with Option A and officially added kale to tonight’s dinner menu.  One of the things that’s so awesome about kale is the same thing that’s awesome about spinach –  it reduces down to practically nothing upon cooking.

I guess that means Kale Chips for dinner it is!

Oven preheated to 350 degrees, a bunch of kale trimmed and run through the rinse cycle.  Drizzled with olive oil and then massaged by hand to ensure even coating.

(lucky kale.)

It’s been a long time since I’ve made kale chips – in the past I’ve sprinkled them with Parmesan cheese prior to baking, but tonight I topped them with nutritional yeast and a little salt.

Into the oven for 10 minutes, flipped and stirred and slipped back into the oven for an additional 10 minutes.  Flipped and stirred a few more times toward the end to help them cook and crisp up evenly.

Before:

And after:

Reason #155 why I Love Kale.

It’s like kale WANTS you to be able to eat a ton of it without even noticing.

Alright Kale, if you insist…

Salty, crispy, awesome kale chips with a side of veggie burger.  And a fridge door that closed all the way.