When Carmen was home last week for Christmas, she brought with her a bag of chopped kale. She forgot it, and I decided to make some kale chips with it.
I went through the bag (sorted, washed and dried). Place the kale in the bowl.
The secret to baking these chips is using the olive oil sparingly. Placing about a tablespoon of olive oil in the bowl, then rubbing the leaves with the oil. You won’t use a lot of oil this way, and each leaf will be thoroughly coated.
Place on a baking sheet, bake at 275 degrees for about 15-18 minutes. Some pieces may need longer cooking times, turn those and keep checking on them. These can burn rapidly.
Place the chips in a paper towel and salt immediately.
Store these in a Tupperware or zip lock bag.
I like these. I like the feeling of healthy snacking. Trying something new…
Blessings!
And smoked oysters (drained), wrapped with a 1/4 cut piece of bacon, secured with a toothpick.
Place on separate pans of baking sheets, covered with aluminum foil. Bake at 375 degrees for about 30 minutes (shrimp might not take as long) or until done. 
Placed the cheese into two strips on my cookie sheet (with either parchment or silpat). 
Bake at 400 degrees for 10-12 or until golden and bubbly.
Let cool, and break or cut into chunks.
A little bit of work for a lot of yummy pay off. Super crispy and great flavor. And the bonus is that I know it is all cheese – nothing added.
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