A few months back, I wrote a little post over on Making Places about cool-weather crops for our woefully late spring here in Wisconsin.

Well, spring finally happened, I guess, or we skipped it this year (sigh), because it is definitely summer now. And to prove it, our once-tiny kale is now ready for its new life… as kale chips. Yum.

As a reminder, here’s where we were at back in May, freshly transplanted:

I should’ve set my coffee cup next to it for scale. They would’ve been about the same size at that time.

And here they are now, less than two months later, ready for the table:

I love frying the kale in bacon grease with onions, but for a crunchy, healthy snack, it’s hard to beat kale chips.

Just wash and dry the kale, cut the thick middle stems out, and spread them on a baking sheet with a little olive oil and seasoning. Salt+pepper works well, and paprika is definitely a winner, but you can use whatever you like.  Then bake ’em at 350F for 10-15 minutes and enjoy!