Kale packs a ton of vitamins into your diet, and on top of that, it contains antioxidants, anti-imflammatory nutrients, and anti-cancer nutrients. There is a ton of kale available at the farmers’ market right now, so I decided to get Brad to try kale chips as an alternative to the bag of pretzel chips we eat on a weekly basis. These kale “chips” look kind of unusual, but are really delicious, healthy, and a great alternative snack. They’ll keep for a couple of days in an airtight container, but odds are they’ll be gone before then!
BAKED KALE CHIPS
– 1 head of kale, “ribs” removed, torn into chip-size pieces
– olive oil (2 tbsp, approx.)
– heavy pinch kosher salt, or Herbamare, or garlic powder
1. Preheat oven to 300.
2. Thoroughly wash the kale, then remove “ribs” and tear into chip-size pieces.
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| gorgeous kale from the farmers’ market! |
3. In a bowl, toss kale with 2 glugs olive oil, massaging onto the kale to make sure each piece is coated. Add seasonings (kosher salt, herbamare, garlic powder, etc.). The flavors will concentrate somewhat when you bake the chips, so add a little less than what you otherwise would.
4. Spread kale chips into a single layer on a parchment paper-lined baking sheet. Bake at 300 for 20 minutes. I’ve read about kale chips being bitter, but I think the key is not to overcook them – like, at all. 20 minutes at 300 will work for most ovens.
5. Let cool and enjoy!
