May 6, 2010
It’s a leafy green vegetable.
No! It’s a yummy crunchy chip.
Actually, you’re both right. We’re talking about kale chips!
I know, you’re skeptical. Even though I KNOW the health benefits of eating kale, I just don’t like it much. It’s bitter and pretty tough, especially when it’s raw. I never really had a kale dish I liked much. Until now!
You can drive to Whole Foods and buy a small bag of kale chips. They’re delicious, but they’re $7 or $8. No joke.
Or you can make you own. Now, pay close attention because this is pretty darn complicated. To make kale chips, you go to the store and buy a couple of bunches of kale (organic if you can get it). You come home and wash it, dry it and tear it into pieces. Then you spray it with a touch of oil, season it, and bake it til it’s crunchy. Then you eat it and feel very, very virtuous.
2 bunches kale (I like the curly kind)
Nonstick cooking spray (olive oil or canola)
Your favorite seasoning to taste
Preheat your oven to 375 degrees. Wash the kale and dry thoroughly. Pull off the tough center rib and tear each leaf into medium-size pieces. Place onto a baking sheet and spritz with a touch of oil. Sprinkle with whatever seasonings you like and toss the kale to evenly coat with oil and seasonings. Be careful with the salt; it will intensify as the kale shrinks and your chips will be way too salty.
Bake until the kale is dried out and crispy, 20 to 23 minutes. I like mine lightly browned and pretty crispy. Enjoy as a snack, or as a garnish on soup.
Note: I seasoned with very little salt, plus a big dash of lemon pepper and a salt-free Penzeys spice blend called Mural of Flavor.