We took a trip to the City Center Farmers Market today. Before we even got home we ate an entire container of HUGE raspberries in addition to a bag of blueberries. I always have a hard time purchasing raspberries because I know in a few weeks my Grandmas garden will be absolutely overflowing with sweet red berries that she gives away to anyone willing to pick them (in bucketfuls). These raspberries, however, were freakishly huge, bright red and perhaps perfect. I managed to take a picture with my phone of one of them before the whole container was gone:
From our very own garden we picked lettuce, spinach, kale & some tiny beets with the greens:
kale leaves, washed and ripped into bite size pieces
So what I did was toss my kale leaves in a bit of olive oil, kosher salt and some parmesan cheese. I spread them out on a baking sheet lined with parchment paper and cooked them for ABOUT 12 minutes at 375F... just until they were crispy when I moved them around the pan. Here they are:
MY REVIEW: The kale chips were bizzare but good. They kind of turned to dust in your mouth but had an interesting flavor and texture that I would make again. Definitely a good snacking substitute for chips! Very easy to make. I loved the salad and was once again reminded that veggies from your own garden taste so much better than any other veggie.
JASON'S REVIEW: The kale chips were melt in my mouth magic. The salad was an epic win for vegetables everywhere.