We are very fortunate to have a significant number of active farms in Connecticut. There are several farms just down the road from where we live and I usually go there with my children on a Saturday morning. We always stop to say hello to the chickens then go inside the market for fresh-baked goods, eggs and seasonal produce. There is always an abundant supply of fresh produce and one of the things that we buy almost every time is kale. With several inches of snow on the ground, the farms are closed for the season and I am buying kale from supermarkets. Up until two years ago, the only way I cooked kale was to sauté it. My Aunt introduced me to kale chips during a visit to her small, but very productive farm in Florida. She served them as an appetizer before dinner and they were as light-as-air, crispy and delicious. I started making them at home and wanted to share this easy recipe.