Homemade Kale Chip Fail: Kale Salt Crusted Roast Chicken Legs

I'm not perfect and sometimes I really screw up recipes. Last week, I made Kale Chips and while testing a new recipe managed to add too much salt and make the Kale Chips completely inedible. I really hate wasting food. Having come to the United States as a refugee, I remember long food ration lines in the former USSR. Many of my friends, as well as my husband, who was born in the Ukraine, remember that food was hard to come by and when you had some you didn't let it go to waste. Often times when I ruin a recipe, like this Kale Chip recipe, I am heart broken and try to do everything to somehow revitalize it.

And so, this recipe came from the need to not waste food. I made a batch of kale chips and they were too salty. You can use my popular recipe: The Best Kale Chips Ever and double the salt content or you can use your own kale chip fail. I used my hands to crush the kale chips into small particles and created my very own, Kale Chip Salt! Using that salt, I made Kale Salt Crusted Roast Chicken Legs!

Kale Salt Crusted Roast Chicken Legs
Ingredients:
2 chicken legs
1/4 cup Crushed Kale Chips aka Kale Salt


Process:
1. Place chicken on unbleached parchment paper

2. Sprinkle with Kale Salt

3. Bake for 40-50 at 400 degrees

4. Enjoy with Buttery Celery Root Puree

Shared at: Simple Lives Thursday,   Whole Foods Friday, Fill Those Jars Friday, Real Food Wednesday, Gluten Free Wednesdays, Wicked Awesome Wednesdays