It’s been so cool and rainy lately that the only thing flourishing in my garden is kale.

Thank you kale, for growing no matter what.

Thank you, also, for being a most excellent source of vitamin K, C, manganese, calcium and copper.

I’ve never had much success baking kale chips. They either turn out too soggy or they taste pretty much like ash.

But a friend shared this recipe that she assured me is fool-proof.

So here goes.

Kale Chips (for dummies)

Preheat oven to 350 degrees.

Wash the kale, pull it off the stems, break into bite size pieces.

Dry thoroughly.

Toss in a big bowl with 2 Tbsp. olive oil, sprinkle with some sea salt and roast for 8 min.

Turn oven off but leave in for last two minutes for a total baking time of 10 minutes – 8 with oven on and 2 with it off.

I wish my garden looked like this, but this is a photo borrowed from The Alkaline Sisters, who write an awesome blog about food and their journey to eat their way to wellness.