Like I've already said, I never imagined these would be so good. These chips were addicting. Thank you, Connie for a super-cool snack I can feel good about eating.
1. Tear fresh, clean, spun/patted dry kale from stems and any thicker veins into small but not tiny pieces.
2. Drizzle good quality olive oil onto a sheet pan, then grind on (or use flaked) sea salt and/or the seasoning(s) of your choice. (Connie used Bragg's Organic Nutritional Yeast)
3. Rub handfuls of the kale into the seasoned oil and then spread them out, flattening them a bit without overlapping, onto the pan.
4. Set oven to 325, which should crisp the chips in about 10 minutes. Watch closely, though. If they burn, they're nasty :(
5. Store in a brown bag and just recrisp in the oven if they soften in this humidity.
Also featured is Amy's Strawberry Lemonade Concentrate. This was so refreshing! Thanks for sharing!
6 cups strawberries, cleaned and hulled
4 cups freshly squeezed lemon juice
6 cups sugar
1. In a food processor, blender or bullet, puree strawberries in batches.
2. Transfer strawberry puree to a stainless steel saucepan over medium-high heat. DO NOT BOIL. Add lemon juice and sugar and stir to combine.
3. Using a thermometer, heat to 190 degrees F, stirring occasionally. Because this recipe has sugar it will get to temperature rather quickly so keep your eye on the thermometer. Remove from heat. 4. Ladle mixture into jars leaving 1/4 inch headspace. Wipe rim, add hot lids and tighten rings just finger tight. Process in water bath canner at a boil for 15 minutes.
5. To reconstitute, mix one part concentrate with one part water, tonic water or ginger ale. Adjust concentrate to suit your tastes.
Makes 6-8 pints or 3 quarts. If you do not want to process the jars, you can freeze the concentrate in 1-2 cup portions.