Check out this dinner: butter fried salmon, sauteed red cabbage and onions, and crispy kale chips with homemade horseradish sauce!
Low carb and pretty primal, it was delicious!
Here is how to make kale chips:
Preheat your oven to 375 degrees.
Tear your thoroughly dried kale into 2 inch square pieces (removing the ribs), and toss in olive oil.
Lay kale pieces out on a large cookie sheet, making sure that the pieces are spread out and do not overlap. To ensure extra crispiness, bake the kale atop an oven-safe cooling rack for better air circulation below the leaves (below).
Bake for 7-10 minutes, checking the kale at 10 minutes to ensure that it does not burn (burned kale is horrible). The kale should be crispy along the edges.
Remove from the oven, and immediately sprinkle with fine sea salt and a little garlic powder (spice it up as you like with, e.g., cayenne, cumin, onion powder, etc).