by Megan Winfrey

There are certain foods that never last long around our house. Cookies, and therefore milk, obviously. Grandma's Hummus, am I right? Wine, which isn't a food but totally counts as dinner. And Kale chips, which I'm unsure if my husband has even tried because I've consumed every single one I've ever made within the hour. When done right, these airy, crispy, robustly flavored little treats are so heavenly, you'll want to lick the pan you baked them on.



Zesty Kale Chips

• 1 bunch of Dino Kale, washed, stems removed
• 3 tbs. olive oil
• 1 tbs. ginger
• 1 tbs. mustard powder
• 1 tsp. turmeric
• 1/2 tsp. cayenne
• 1/2 tsp. salt

Preheat the oven to 200ºF.

Cut the kale leaves into halves or thirds, depending on the size of the leaf. Transfer them to a large bowl. Add the olive oil and spices and massage thoroughly into the kale leaves. Try to distribute the spices as much as you can.

On 2 large sheet pans, line up the kale leaves so that they are close together, but not touching. They will crisp up very nicely as long as they aren't touching at all. Sprinkle evenly with salt, then bake for 50-60 minutes, until they are paper thin and will crumble if pressed down. Let cool, store in an airtight container, and try to save some for your loved ones.