These came together so quick that it is barely a 3-step process.
One of the CSA “keepers” is kale. I would have never purchased it on my own but it came bursting out of my farm box and just kept coming. After using it in soups and frittatas, I decided to try my hand at the “chips” that I would often come upon on the interwebs.
I washed a head of kale and cut out the main stem/rib with scissors, spread them on a baking sheet and brushed the leaves with olive oil.
After sprinkling with sea salt, I thought they would be too plain. I happened to have some asiago and I happen to love asiago so I threw that on top of the lot. After about 20 minutes in a low oven (about 250 deg. F.), the cheese had adhered to the leaves and they became crispy crunchy.
We ate them right off of the pan.