An excellent snack, crispy dried kale also crumbles into a tasty seasoning.
1 large bunch fresh kale
2 tablespoons olive oil
2 tablespoons vinegar
1 to 2 teaspoons kosher salt
Few twists freshly ground black pepper
One dash each cayenne and garlic powder (optional)
1. Preheat oven to 325 degrees.
2. Trim thick stems out of kale and set them aside to cook or compost. Chop remaining strips into bite-size pieces.
3. In a mixing bowl, stir together oil, vinegar and seasonings. Toss kale in mixture and marinate for at least 30 minutes.
4. Spread out kale in a single layer on a baking sheet and bake for about 15 minutes or until edges begin to brown. Let cool and store in an airtight container.
To learn more about drying and other ways to preserve food, read the original article, “6 Simple Food Preservation Methods.”
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