After my last blog on eating organic I've decided to switch my market shopping to Whole Foods. While I LOVE Dave's and like Stop and Shop, Whole Foods has the best organic produce. There were many organic produce items that were a lot cheaper than Stop and Shop, and they look better too. After spending 1 1/2 hours shopping there last week with my two boys (who were eating blueberries and apples while I shopped), I found some really great food items that I want to continue to purchase. Their meat selection is wonderful ... I got beautiful grass-fed ground beef for burgers, wild sockeye salmon for a poached salmon with dill butter and Amish chicken for chicken salad sandwiches. I picked up pears, bananas, grape tomatoes, kiwi, blueberries, potatoes, red and golden beets, and kale in the produce aisle, all organic. And it was so exciting to see all the beautiful colors. It got me very excited to cook!

For many Americans snacking is a bad habit, but I feel it can be a really good habit if making good choices. That's why I want to share this easy and delicious recipe with you ... KALE CHIPS! This week I served these with our burgers and potato salad — my 3 year old LOVED THEM! He kept asking for more! When I first decided to make these for my family I wasn't sure they'd like them but they are really delicious. The saltiness made them a great snack. They're finger-licking good, like real chips!  So give it a try ... you won't be disappointed!

Ingredients:

1 bunch of organic kale

Organic olive oil

Salt

Garlic Powder

Directions:

1. Heat oven to 375.

2. Rip kale into 2 inch pieces making sure to discard and work around vein.

3. Put pieces into salad spinner and wash and dry well.

4. Put pieces into a large bowl. Drizzle with enough olive oil to coat, maybe about 2-3 tbsp.

5. Add a few grinds of salt and a 3 sprinkles of garlic powder (maybe 1/8-1/4 tsp) of each.

6. Mix with hands.

7. Take out 2 baking sheets and spread kale evenly in 1 layer onto baking sheets.  Bake for 10 minutes or until crispy (I baked for 10 minutes then turned the broiler on and broiled each baking sheet with kale for another 1 or 2 minutes so they were extra crispy.

8. Best if served immediately, as they will be crispy and warm. You can store in airtight container up to 2 days, but after a day they lose their crisp.