School started last week which means that the midnight sun no longer gives off its soft light and regular bedtimes have been reintroduced into the rythym of life. I always look forward to summer, the light, and warmth but as school approaches I always look forward to the soft dusk of the August evenings. The bright greens of early summer have given away to the deep greens and in some places are the golden fields of grain and grasses that line the country roads. Winter is still far off fortunately, and even if the mornings are a bit chilly by afternoon the kids are running barefoot across the lawn.
With the arrival of school comes after-school snacks. I had been running into the idea of kale chips on several blogs and decided to give them a try. The first time I tried them I didn’t use a recipe and my oven was on too hot and they came out quite dark. The second time around I decided to check to see what temperature other bloggers used with their kale chips. Smitten Kitchen had set her oven at 150 C/300 F and so I followed suite and they turned out much better. Kale chips can be eaten by themselves as a snack or used to garnish a salad. I was quite surprised with the outcome, they nearly melt in your mouth. And the biggest compliment was that even our pickiest eater loved them!
225 g/8 oz kale
Wash your kale under running water and pat dry on a paper towel. Cut away the tough veins and rip into smaller pieces. Place kale onto a baking sheet lined with parchment paper. Pour about two glugs of olive oil on the kale and sprinkle with sea salt. Toss together and bake in the oven at 150 C/300 F for about 20 minutes.