Yesterday’s Curried Solar Black Beans, Squash, and Rice left me with half a bunch of kale. All to often in these cases the odd amount of unused vegetables will go to waste. Luckily, kale can easily be transformed into a tasty, healthy, solar snack.
Sun Oven Kale Crisps
(adapted for the Sun Oven from “The Meat Lover’s Meatless Cookbook”)
1/2 bunch kale
1 1/2 teaspoons olive oil
salt to taste
1/8 teaspoon red pepper flakes
Set Sun Oven out to preheat. Line a baking rack or pan with parchment paper or a silicone baking mat.
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 rack or pan. Bake in the Sun Oven 10 to 12 minutes or until the kale is crisp.