This spring I volunteered at the MEarth Organic Garden in Carmel Valley. I arrived this morning to find it was harvesting day. There was A LOT of kale to harvest. What else can it mean but KALE CHIP PARTY!
A perk of volunteering is that I get to sample what is grown when there’s extra, so I brought a few bunches home. I’m going to be working in the SF Bay Area for the rest of the week so I don’t want to let these wonderful greens to go to waste.
Recipe for one bunch of kale:
1) Preheat oven to 350 degrees.
2) Clean and dry kale (use a dry kitchen towel or salad spinner if you have one). Cut into bite size pieces.
2) In a small bowl, mix one tablespoon olive oil with a splash of salt and a dash of your favorite seasoning to taste.
“Massage” the olive oil, salt & seasoning into the kale with your hands. Mix it up good. Be one with the kale. Spread it out on a baking sheet lined with parchment paper. I use unbleached parchment paper, which is why it is brown.
Bake for approximately 10 minutes, or until the sides start to turn brown, but not too much. Don’t let it burn. Keep a close eye, the leaves are fragile in the oven and get crispy fast. When it’s still a bit soft and green, take it out of the oven. Transfer the chips with parchment paper onto a wire rack or cool surface so the hot baking sheet stops cooking it. Let sit for a few minutes, then enjoy fresh.
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Isabella Guajardo, also known as Girl With A Truck™, is a professional home organizer and member of the National Association of Professional Organizers (NAPO). Living in Oakland and Monterey, she travels in her truck to work with clients throughout the SF Bay Area, East Bay, South Bay, Silicon Valley, Santa Cruz and Monterey Peninsula. She shares simple and creative ways to stay organized and stylish while reducing, recycling and re-purposing. Join Bella Organizing on Facebook.