Walk through almost any grocery store, convenience mart, or wally’s world type establishment and you’ll find a vast number of different types of chips. You’ll find potato chips, corn chips, and vegetables chips. Add to them Quinoa Chips with Sea Salt, Sweet Potato Chips and Bacon & Cheese Loaded Potato Skins. You have Ketchup Flavored, Southern Bisquit and Gravy, Barbeque and Nacho Chips. They come Kettle Cooked, Classic Style, Krinkle Cut and Pringles. They may be flavored with sea salt, vinegar, cheddar cheese, fresh ground pepper or onion. You name it, someone makes it. If you are tired of trying to decide what you want to put in your shopping buggy (cart), why not make your own. Here’s a recipe for kale chips. I haven’t seen them on store shelves yet, but wouldn’t be a bit surprised if they were.
1/2 pound Kale, weighed after hard stems have been removed
1 tbsp coconut oil
1/2 tsp onion powder
1/4 tsp salt
1/4 tsp hamburger seasoning
Wash and dry the destemed kale. Drizzle the oil and sprinkle the seasonings over them and toss well to mix. (You can use your choice of seasonings.) Divide onto 2 cookie sheets and bake at 250 degrees for approximately 1 hour or until crisp. Shut the oven off and leave them in overnight. They should be crisp by the next morning.
Keep your fork