“52 Buckets of Kale in the Hall”

Suzanne’s family has a weekly family movie night that traditionally was accompanied by a very large bowl of popcorn slathered in butter and nutritional yeast.  It still remains to be seen if popping corn will grow in the Klondike region, so Suzanne  has been thinking of an alternative — a bucket of kale chips. The snack is seasoned with ghee and birch syrup. The recipe was tested last year and Suzanne discovered that the kale chips can retain their crispness for many months if they are stored in an ice cream bucket with at tight-fitting lid.

So Suzanne’s plan is to create 52 bucket of kale chips before the kale disappears. She’s not convinced she will be successful; she has made the equivalent of 22 four-litre buckets to date.  But she will keep on trying!

Kale Chips Recipe

1.  Break up the kale into large pieces (without the stem).
2. Mix equal amounts of ghee and warm birch syrup in a bowl and pour some of mixture onto the kale pieces.
3. Mix well until all the kale is covered in ghee/syrup combo.
4. Spread in a single layer on a cookie sheet.
5. Bake at 250F for 16-20 minutes until crisp.
6. Cool and then store in an airtight container or zip lock bag.