Homemade spicy garlic kale chips! 1. wash and dry kale (preferably organic) 2. tear into bite-sized pieces 3. toss olive oil, salt, garlic powder, crushed pepper flakes (or any spicy spice!) and a mix of herbs with kale leaves. 4. lay out on cookie sheet covered in foil 5. place in oven (300 degrees F) 6. bake for 20 minutes 7. enjoy!
Sweet potato: Preheat oven to 350*
Slice sweet potatoes ~1/2” thick
Lightly coat with olive oil + a sprinkling of salt
Bake for 20min [turning once]
Turn heat to 400*
Bake for ~15-20min more [turning once]
You won’t even believe what you have just done. As you puncture through the slightly crunchy browned skin, the center oozes with creaminess. It is like you puree’d sweet potatoes and infused them back into the potato. The flavor is equally as amazing. No extra salt was needed. …
At the Blue Hill at Stone Barns farm, Tuscan kale is picked when it's young. The leaves are tender enough that they can be roasted and eaten whole. This likely won't be the case with most kale found at farm stands and in grocery stores, so we recommend slicing the leaves into ribbons.