Kale Chips

Kale Chips

1 large bunch kale (10 to 12 leaves), or you can buy pre-cut kale
1 tablespoon olive oil (no need to over-oil your kale)
Sea salt to taste
Fresh ground pepper to taste

Preheat your oven to 275°F. Remove stalks and ribs from kale. Rinse and dry leaves. Or if your kale is already cut, just make sure to rinse and dry it. Use some tongs to toss the leaves in a large bowl with olive oil. Sprinkle leaves with sea salt and ground pepper. Be careful not to over-salt. Remember that when you bake these in the oven, they will shrink up, creating less surface area for the salt. Spread the leaves onto a baking sheet. Make sure that each leaf or piece of a leaf has its own space. Don’t layer. You want to give the leaves plenty of room to dry out.

Butter Biscuits

Butter Biscuits

2 sticks of unsalted melted butter
2 cups of self-rising flour
1 cup of sour cream

Add the melted butter and sour cream to the flour and mix together. The mix can be lumpy. This recipe will make enough dough to fill one large muffin tin if you fill each tile about ¾ full. Bake for 30ish minutes at 350 degrees. Pack these in a basket lined with a cloth napkin.

(Delicious!)