Sunday, February 28, 2010
Kale chips? Yep, one of the healthiest most nutrient rich cancer-fighting foods can easily and quickly be made into crisy chips.
While this might sound novel to a few readers, I'm pretty far behind the curve on this "recipe" - I've seen versions of it on TONS of cooking blogs. I've been wanting to make it for months, but I always forget to buy kale on my weekly trip to the market.
I'll admit I was a little skeptical of claims that healthy greens coated in a bit of olive oil, and baked for just a few minutes would become light cripy chips. Well trust me it works, and it is now pretty close to the top of my list of favorite snacks. Alfred loved them too - we just finished snacking on a bunch as an appetizer while we waited for our soup and cornbread to finish cooking.
All you need is:
3-4 Cups Kale Leaves (you can save the stems for another purpose or roast them too - but they won't get crispy)
1 Tablespoon Olive Oil
Wash the kale and dry completely - they really must be absolutely dry! Tear the leaves into large pieces, drizzle with olive oil and use your hands to rub the oil into all of the leaves. Spread leaves in an even layer on a baking sheet. Cook for 10-15 minutes at 350 degrees, until crispy and slightly brown. I just sprinkled ours with a little sea salt, you could also season them with granulated garlic and/or crushed red pepper.
I hope you try these - it's a great way to sneak some extra veggies into your diet.
By the way, I've included this recipe as part of several weekly recipe sharing events: Slightly Induglent Tuesday, Tempt my Tummy Tuesday, and Tuesdays at the Table.