Kale Chips

by Susan on September 1, 2010

Today we take a break from our regularly scheduled program of all things buttered, breadcrumbed, and fried to bring you — kale. Wait! Don’t go anywhere! Keep reading eater-friends, you are about to be enlightened.

In addition to being incredibly healthy (antioxitants, beta carotene, vitamin K, vitamin C!), kale can also be incredibly tasty. And when I tell you that Kale Chips might be the easiest crowd pleaser you’ve prepared in months, what you have here is the trifecta of recipes. Healthy. Tasty. Easy. Consider this an end-of-summer gift from me to you.

Kale can be chewy and bitter, which is why many of us pass it over for more palatable greens. I was skeptical about Kale Chips when my sister-in-law started singing their praises a few months back. Could a little olive oil and 10 minutes in the oven actually transform this tough-to-love cabbage into something light and crispy?

Yes! These crunchy treats make a great appetizer or snack. Their rich, green color makes them attractive too – perfect for piling on a plate or in a bowl. They’re airy, crispy and the hint of salt makes them hard to stop eating. But the best part is you don’t have to stop eating. There’s no need to ration your portion size or feel an iota of guilt. You’re eating one of the healthiest foods around and enjoying it. Consider yourself enlightened.

Kale Chips

1 bunch kale (I use the curly variety)
oilve oil
salt

Note: We just did a spicy batch with red pepper flakes that was divine. Get creative with your seasoning. The possibilities are endless.

Rinse and dry kale, then remove the stems and tough center ribs. Cut or tear into large pieces.

Arrange kale, tossed in just a little olive oil and salt, in a single layer (some overlapping leaves are fine) on a baking sheet and roast it at about 375 for 10-15 minutes, giving the baking sheet a shake once during the cooking time, until the edges of the kale get crispy.

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