Imagine if you could have potato chips that were actually good for you. You can, sort of. Well, you can have kale chips. They are just as addictive as potato chips, only made from that super-veggie, kale, and they are nearly as tasty (let’s face it, for taste, potatoes are hard to beat). And, they are probably the best way to use kale.
During the winter, we get a bunch of kale every week or two from our farmer. We know we could trade it, but we really try to use and eat what our farmer provides. We truly understand that it takes a huge effort to grow the produce, and that some crops just do better than others, and those that do better are in our shares, so we should figure out a way of preparing them that we like. Kale chips fit the bill.
Kale Chips
Ingredients
- Bunch kale washed and stems removed
- 2 tsp olive oil
- Sea salt to taste
Instructions
- Preheat oven to 350°F.
- In a large bowl, tear the kale greens into 1- to 2-inch pieces. Drizzle with olive oil and toss to coat.
- Sprinkle the salt over the oiled kale, and toss to distribute.
- Spread the kale on two parchment-lined baking sheets, and bake for about 20 minutes. Toss the kale with a spatula about halfway through.
Ingredient discussion:
We use sea salt for the flavor. You can use seasoned salt if wish; just make sure to use a salt with a taste you like. Olive oil, because it’s good for you.
Procedure in detail:
Preheat oven to 350°F.
Oil. In a large bowl, tear the kale greens into 1- to 2-inch pieces. Drizzle with olive oil and toss to coat.
Salt. Sprinkle the salt over the oiled kale, and toss to distribute.
Bake. Spread the kale on two parchment-lined baking sheets, and bake for about 20 minutes. Toss the kale with a spatula about halfway through.
Munch. Once they are light and crisp, just munch ’em down.
With kale chips, you can go through a whole bunch in no time flat. They have a slight bitterness, a slight saltiness, and a very slight sweetness, so they hit many of those taste receptors. Lasts, in our house, about 15 minutes. Four stars.
