We’ve been playing a lot of croquet lately. This year is the first time we’ve had a yard (we’ve been apartment dwellers until now), and recently busted out a croquet set some friends gave us for a wedding gift. It’s perfect for lazy Sunday afternoon. Last Sunday, we played croquet and happily snacked on kale chips and sipped our homebrew. If you don’t know about kale chips, let us introduce you!

Kale is packed with nutritional value and has been trending as a “superfood” lately. Of course whenever you bake something, it will lose some of that nutrition, but we figure these guys are waaay better for you than potato chips, so we gladly help ourselves to additional handfuls. Before you turn up your nose on these, please give them a try! Even the toughest health food critic (aka Neil) will approve. Oh, and Neil won the croquet match last week. This calls for a rematch! And more kale chips!


1 big bunch of kale, destalked and torn into bite sized pieces
2 tablespoons olive oil
1/2 teaspoon celery salt
1/2 teaspoon black pepper

Preheat oven for 350°.

Wash and dry kale.  Place in a large bowl. You should have about this much:

Toss kale and olive oil together until the kale is evenly coated. Sprinkle in the celery salt and pepper, and continue to toss.

Transfer kale onto two baking sheets, making sure pieces aren’t overlapping.

Bake for about 12 minutes, or until kale has crispy and brown edges, but green centers. When in doubt, test one. You should get a nice crunch and think “OMG…KALE CHIPS….WHO KNEW!?”

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