These recipes were entered by customers, growers, and market managers at the many markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!

Kale Chips

From Savannah, GA

<p>The healthier way of eating Kale chips. They are dehydrated instead of baked</p>
Source: Windsor Forest Calendar -Gratitude Gardens (Entered by Susan Giddens)
Serves: 4, if you don't eat them all yourself

1 bunch Fresh Kale (6-8 oz) Stems removed
1-2 Tbsp Olive or Sesame Oil
1/2 Tsp Fresh or Powered Garlic
To Taste < Tsp Sea Salt
1/2 Tsp Lemon Juice
1 Tsp Optional: Sesame Seeds

Step by Step Instructions
  1. The most important part of the instructions is to start with the freshest Kale possible. Preheat oven to lowest setting (usually 200 deg),if using a dehydrator, skip this step. Rinse and remove stems (save for juicing or compost), tear into bite size pieces. Spin in a salad spinner or gently press dry on a handtowel. Place in a bowl or plastic bag, add the other ingredients and toss well. Line a baking sheet with parchment paper and place chips so they do not overlap. Place into the oven on bottom rack and use a wooden spoon at the top of oven door to allow to vent. Usually 2- 4 hours is all it takes, longer for more chrispness. Enjoy!