Caprese Salad is nothing new but when made with Black Krim tomatoes from my friend, Jan, it takes on a whole new level of yumminess. On another day, I’ll try Caprese Salad with the Green Zebra tomatoes she grows!
My oldest daughter first told me about making kale chips. I like kale and I LOVE chips so what’s not to like? She didn’t have a recipe to give me but explained how she made them. I tried it and was instantly a fan. Good for me, crispy/salty and easy….a winner!
1 bunch fresh kale
1 tablespoon olive oil
1 teaspoon sea salt (or flavored salt of your liking)
Preheat oven to 350 degrees. Grease the baking sheet.
Wash the kale and dry thoroughly. Remove the stem from the kale leaves.
Tear the kale leaves into bite-sized pieces.
Place kale on greased baking sheet and sprinkle with olive oil and salt.
Bake about 10 minutes or until the edges brown. Watch carefully because the kale burns easily.