The Frugal Foodie: Kale Krisps

<p>
<em>Makes 6 cups</em>
</p>
<p>These crispy veggies are a great alternative to chips and taste great with dips or spreads, like <a href=”https://www.motherearthliving.com/cooking-methods/the-frugal-foodie-aubergenius-spread.aspx”>Aubergenius Spread</a>.</p>
<p>• 1 head Tuscan or dinosaur kale, washed and cut into tortilla chip-sized pieces<br />
• ½ tablespoon balsamic vinegar<br />
• 2 tablespoons olive oil<br />
• Salt and pepper</p>
<p>1.  Preheat oven to 300 degrees.</p>
<p>2. Place kale pieces in a bowl and drizzle with vinegar and olive oil. Turn the leaves a couple of times to coat. Sprinkle with salt and pepper. Arrange leaves in a single layer on 2 large baking sheets. Bake until crisp, about 30 to 35 minutes, tossing halfway through cooking time and turning the heat down if they get brown before they get crisp.</p>
<p>3. Transfer to a wire rack to cool.</p>
<p>
<hr />
<p>
<em>Lara Starr and Lynette Shirk’s book,</em> The Frugal Foodie Cookbook: Waste-Not Recipes for the Wise Cook <em>(Viva Editions), was released in September 2009.</em>
</p>
<p>Click here for the main article, <a href=”https://www.motherearthliving.com/cooking-methods/the-frugal-foodie-8-recipes.aspx”>
<strong>The Frugal Foodie: 8 Recipes</strong>
</a>.</p>

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