Toss rinsed and dried (very important!) kale with olive oil and salt. Place in a single layer on a parchment-lined baking sheet. Bake at 300° for 20-30 minutes, or until crisp, watching carefully so they don’t burn.

Excellent with Alaska Pure artisan sea salts!

For Flavor Variations, add:

• 1 teaspoon hot sauce (such as Siracha® or Tobacco®) for spicy chips

• ½ teaspoon smoked paprika for smoky chips

• zest of 1/2 lime and ½ teaspoon chili powder for lime-chili chips

• 1 teaspoon soy sauce, 1 teaspoon sesame oil and 1-2 tablespoons sesame seeds for Asian chips

Remove and discard ribs from the kale leaves. Steam the leaves for 5 minutes then plunge into a bowl of ice water to stop cooking. Drain well and squeeze out extra moisture.

Place garlic cloves and sunflower seeds in the bowl of a food processor fitted with a metal blade. Pulse until finely chopped. Add in the steamed kale, pulse until finely chopped and combined with the nuts and garlic.

Scrape into a mixing bowl. Stir in the olive oil, cheese, salt and pepper and lemon zest.

Refrigerate for up to 1 week, or freeze for several months.

For pasta with kale pesto, toss 1 cup pesto with one pound of freshly cooked pasta and 1/4 cup of pasta water. Top with shredded parmesan cheese.