Here’s an easy to make, crunchy, snack that’s healthy too.
Sun Oven Kale Crisps
(adapted for the Sun Oven from “The Meat Lover’s Meatless Cookbook”)
1 bunch (4 to 5 cups) kale (preferably Lacinato)
1 tablespoon olive oil
1/4 teaspoon salt
1/4 teaspoon red pepper flakes
Set Sun Oven out to preheat.
Using a sharp knive, remove the tough rib of each kale leaf. Wash the leaves and dry thoroughly, use a salad spinner if you have one. Cut the leaves into pieces.
Put the leaves in a medium sized bowl.
Add the olive oil, salt, and red pepper flakes. Use your hands to mix until all the leaves are coated with oil.
Arrange the kale in single layers on the prepared baking racks or pans. Stack the racks or pans in the Sun Oven and cook 10 to 12 minutes or until the kale is crisp.
Remove the top layer. After 2 or 3 more minutes remove the second layer, then, after a few more minutes the third.