Crispy Baked Kale Chips – Fresh from the Garden

Crispy Baked Kale Chips – Fresh from the Garden

From our garden to the table — there’s something special about homegrown, organic kale. It not only tastes better but also makes you feel great knowing it came straight from your own backyard.

Ingredients

• 1 bunch of fresh kale (harvested from the garden)

• Olive oil (for drizzling)

• Salt, to taste

• Sesame seeds, for a nutty crunch

• Garlic powder (optional, for extra flavor)

Instructions

1. Prep the Kale:
   Wash the kale thoroughly and pat it dry to remove any excess water. (A salad spinner works great if you have one.)

2. Season:
   In a large mixing bowl, add the kale leaves. Drizzle with olive oil, sprinkle with salt, and add a handful of sesame seeds. If you like, add a pinch of garlic powder for extra flavor. Toss everything well to coat evenly.

3. Bake:
   Preheat your oven to 375℉ (190℃).
   Line a baking pan with aluminum foil for easy cleanup, then spread the seasoned kale in a single layer.

4. Crisp It Up:
   Bake for 10–15 minutes, flipping the leaves every 5 minutes to ensure even crisping.
   Keep a close eye — they’re done when the leaves are crispy to the touch and crumble easily. Mine were perfect at the 10-minute mark.

5. Enjoy:
   Let them cool slightly and dig in! These homemade kale chips are light, crunchy, and packed with flavor.

Tip: Store any leftovers in an airtight container to keep them crispy (if there are any left!).