Friday, June 17, 2011
Kale chips are all the rage these days. Who knew something so good for you could actually taste like something sinful?
Kale is a superfood, full of beta-carotene and folic acid, Vitamin C, and Vitamin K. It's also a low-carb and high protein vegetable.
Tossed in heart-healthy olive oil and generously sprinkled with kosher salt, kale is an excellent replacement for potato chips when you have a craving for something crispy and salty.
Note that the kale will really shrink down during baking, so if you're in the grocery store and you think you could never eat that big bunch of kale, think again. Enjoy!
Preheat oven to 300 degrees Farhenheit.
Take off lower stems and tear kale into smaller pieces (maybe 2-3 pieces per kale leaf). Rinse and dry in a salad spinner or using dishtowels. The kale needs to be mostly dry to crisp up properly. Put in a bowl large enough to hold the kale and toss with olive oil until the leaves are coated. I use my hands to toss the kales leaves. Add a generous sprinkling of kosher salt to the top portion of leaves, toss, and add salt again to the new top portion of leaves. Toss again and taste a kale piece. Adjust the seasoning if necessary. The kale should taste potato chip salty. If you like it less salty, that's fine too.
Lay out on a baking sheet, put in the oven, and cook for about 20 minutes or until the kale is dry and crisp.
Use several baking sheets if you have a lot of kale.