Kale Chips

This is a recipe I've adapted from our CSA newsletter. To be honest, when I started putting this together for the first time I thought, "Well, here goes nothing," sure that I'd be the only one in my family to eat them, and on principle at that. But before I had even transferred the "chips" to a bowl, the whole family -- kids, Trevor, in-laws -- were eating them compulsively. When I told Trevor we got kale in this week's share, too, he was pumped.

KALE CHIPS

1 bunch kale, washed. Use your kitchen shears to cut up the sides of the stems, making strips or pieces. Toss the stems; they're not very tasty.

1/2 cup grated Parmesan cheese

1/8 cup apple cider vinegar

1/4 cup olive oil

sea salt

Heat oven to 375. Pour the vinegar and oil over the kale and toss to coat. Sprinkle on the cheese and salt, and toss again. If you think you need more of anything, just eyeball it.

Spread onto a baking sheet and bake for about 15 minutes or until crispy and brown around the edges.

We loved them by themselves, but my newsletter suggests crumbling them onto baked potatoes, pasta and salads.