Garden to Table: Kale Chips

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I started my organic edible garden almost two months ago.  I’ve been waiting to enjoy my harvest.  At the start, I transplanted the Red Russian Kale from a four-inch starter pot.  Now, the longest leaves are over 12 inches long.

Red Russian Kale at Week 1

Red Russian Kale at Week 1

 

Red Russian Kale

Red Russian Kale

In the last few weeks as the vegetables have been thriving pests have found a new home on the kale and cabbage leaves.  The cabbage moths were leaving holes on my organic leaves.  Since I want to maintain an organic garden, I searched for organic pest fighting methods.  My best options for combating cabbage moths are ladybugs and Garden Dust.  By the advice of an Armstrong Garden expert I chose the Safer brand Garden Dust.  It utilizes bacillus thuringiensis (var. kurstaki), which, once ingested by the wayward pest, kills them within a few days.  It worked!

 

Safer Garden Dust

Safer Garden Dust

What was I going to do with all these kale leaves?  I decided on Baked Kale Chips, a nutritious snack.

 

Here’s the recipe:

 

Ingredients:  1 bunch of kale, olive oil spray, sea salt (optional)

 

Preheat oven to 350 degrees F.  Rinse the kale leaves, remove the spine and tear into smaller pieces.  Remove excess water with a salad spinner then place on a cookie sheet.  Spritz with olive oil spray.  Bake for 12 minutes or until edges are brown but not burnt.

 

The kale chips taste great on their own but you may add a sprinkle of sea salt if you prefer.  A few other seasoning options include dried garlic and cayenne pepper.

 

Baked Kale Chips

Baked Kale Chips