Baked Kale Chips and Croutons

I made both of these to go with my Fennel-Carrot-Daikon Soup

Kale Chips

• 1 bunch of kale
• 1 tablespoon olive oil (enough to coat each leaf)
• 1 teaspoon sea salt

Directions

1. Preheat an oven to 350 degrees F.
2. With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. brush kale with olive oil and sprinkle with sea salt. and set on a cookie sheet. 
3. Bake until the edges brown but are not burnt, 10 minutes. (Keep a close eye on them, if you over cook they get ashy)

Croutons

1/2 Loaf of old bread

2 TBS Olive Oil

Pinch of Sea Salt

Pinch of Ground Oregano

Pinch of Fennel Seeds. 

1. Preheat an oven to 350 degrees F
2. Cut the bread into large bite size pieces
3. Place the bread on spaced a part of a cookie sheet
4. Drizzle olive oil on each of the pieces
5. Combine all of the herbs and sprinkle over the bread. 
6. Place in oven and bake for about 10 min. 

Serve as a side to soup and enjoy!