The scorching heat has been rough on lawns and gardens. My green beans and squash are finished for the season. Luckily, the tomatoes, okra, cucumbers and kale are still going strong. Kale is a leafy green that is really underappreciated. It is not just for decorating the salad bar. Last week’s recipe utilized it in a stew and this week, I made kale chips to go with chicken salad sandwiches for Sunday afternoon.

I gathered several kale leaves, washed them and laid them out on a towel to dry. Meanwhile I chopped three leftover chicken breasts, two stalks of celery, three green onions, a handful of fresh parsley and about ½ cup of walnuts.

I seasoned with salt, pepper, celery seeds, garlic powder and paprika. I squeezed in ½ tablespoon of Dijon mustard and about a cup of good mayonnaise (never Miracle Whip!). Mix all those items together and refrigerate for a couple of hours.

Heat the oven to 275 degrees. Tear the kale into bite-sized pieces and toss with a little olive oil and sea salt. Be careful not to over-salt. It is surprisingly easy to do; just remember the kale will lose volume in the oven and less salt is needed.

Spread the kale leaves in a single layer on a sheet pan and cook for 20 minutes. Let the leaves cool for about 10 minutes. If they are not crispy, put back in the oven for 5 minutes more.

I toasted multi-grain ciabatta bread and spread mayonnaise on each side. I loaded the chilled chicken salad on one half, then added slices of fresh tomatoes and mixed greens on the other.

I served the sandwiches with a side of crispy kale chips. My husband and I enjoyed them on the back porch as it started to rain, cooling off the afternoon. Life is good.

As a side note, be sure to check your teeth after eating kale chips. You may even want to floss!