It is starting to get down just below freezing around these parts at night. Therefore I know it is time to start picking the end of fall vegetables from the garden before the ground freezes too. I have carrots and kale left and decided to go ahead and pick the last two heads of kale and a whole bunch of my cute baby carrots. Now, what to do with all this fresh produce?

Ready for the oven ©EverydayCookingAdventures 2013

After discussing with some friends who also garden and reading a bit online, I chose two options for the kale. Both required removing the leaves from the stems, soaking in a bath of cold water for a couple minutes to remove any dirt and dust, and then spinning them dry in the salad spinner. I divided the bunch in half and one half was placed on a small baking sheet and put in the freezer. Once it freezes probably by tonight, I will place the frozen leaves in a re-sealable plastic baggie. They can then be used later in smoothies or soups.

The second half the the kale leaves I used for this intriguing recipe for kale “chips”. I very strange sounding idea but one that seems so popular right now that I had to try it for myself. I can now report to you on this new snack. It was simple to prep them for the oven, so far so good. Next, how do they taste?! Holy kale chips! They are delicious! Addictive even! I am sorry I doubted you kale chips and I wish I had found you sooner in life. Make these little salty pieces of heaven! Not fried, just baked, and absolutely delicious. Here are my amazing kale chips:

Crispy Kale Chips ©EverydayCookingAdventures 2013

Crispy Kale “Chips”

Recipe courtesy Melissa d’Arabian, “Ten Dollar Dinners” on Food Network

Prep Time: 15 min
Cook Time: 20 min
Serves: 4 servings

Ingredients:
1 head kale, washed and thoroughly dried
2 tablespoons olive oil
Sea salt or seasoning salt, for sprinkling

Directions:
1. Preheat the oven to 275ºF. Remove the ribs from the kale and cut into 1 1/2-inch pieces.

2. Toss with the olive oil and salt.  Lay on a baking rack, lightly greased with olive oil or cooking spray, placed atop a baking sheet. Bake until crisp, about 20 minutes.