Line a baking sheet with parchment paper or spray with high heat oil spray such as grapeseed or sunflower. Lay kale leaves in a single layer on the prepared baking sheet.
Lightly sprinkle sea salt and garlic powder over the kale.
Roast kale for 8-10 minutes in preheated oven. Kale should be crispy and lightly browned mostly dark green. The leaves will crisp further on sitting. Make sure they retain their color – if they get too dark, the flavor will be bitter. If some leaves don’t look too crispy, turn them over and bake for another 1-2 minutes, then remove.
Drizzle lemon juice over the kale and enjoy!
Note: Crisps do not store well so make what you want to eat!
Place the sliced okra in a large bowl with enough water to completely cover.
Add the vinegar and mix well.
Let stand for 15 minutes, stirring every 5 minutes.
Drain and rinse the sliced okra.
Pat dry with paper towels.
Place the prepared okra in a large bowl and drizzle over the olive oil.
Sprinkle in the salt and garlic powder.
Toss until all pods are coated evenly with the oil and seasonings.
Put the seasoned okra on a foil-lined baking sheet.
Bake for 20 minutes, turning halfway through the cooking time.
Remove from the oven and lower the temperature to 170 degrees. When the oven has cooled to 170, return the pan to the oven and prop the door open. Continue to bake for 2-3 hours or until crisp.
Remove from the oven and cool for at least 30 minutes.
This is an all-u-can-eat side dish or snack. When deciding on the veggies you want to use, think about the variety in color and texture that you would most like to experience. Here are 2 examples: cabbage, green onions, carrots and red peppers or tomatoes, mushrooms, green and yellow peppers
For the Salad:
Chop veggies into bite size pieces to equal 4 cups and place in large salad bowl. Add ¼ cup marinade and mix well. Refrigerate for at least 1 hour before serving. Enjoy for 3-5 days refrigerated. Leafy greens are also a great salad choice, however, because they easily wilt, greens need to be served soon after washing. Try serving veggie confetti on a luscious bed of greens such as arugula, spinach, or colorful lettuce.
For the Marinade:
Combine marinade ingredients in a small food processor or blender. Mix until smooth