Kale chips have been all the rage in the world of food blogs and high end gourmet shops for some time, but you are like me and late to the party in trying them, I can't think of a better time than now, when your lunch or dinner deserves a nutritional powerhouse to make up for all that chocolate inhaling you did earlier in the day. I also must insist that you make them at home, since the cost differential is astounding. A bunch of kale costs a whopping $1.50 tops, whereas our local specialty shop sells a bag of kale chips for $8. Come on now. Kale chips are easy to make, and taste like awesome little healthy potato chip doppelgangers. I even think kids might go for these, mine just only happens to eat five things, and kale is not yet one of them. Yet.
I had a plate of kale chips for lunch yesterday and they were filling, satisfyingly salty and crunchy, and totally made up for the fact that I had red wine and pizza for dinner while maniacally stamping holiday cards. They would also be perfect as a between-meals snack at your family holiday gathering when awkwardly timed festive meals call for a light snack at some point in the early afternoon or evening. It just depends on how receptive your family is to kale. Perhaps wearing one of these fetching t-shirts might help make the sell?
makes a generous plate full
1 bunch kale
2 teaspoons olive oil
Kosher salt to taste
1) Preheat oven to about 375
2) Clean and dry your kale. A salad spinner is the best way to ensure that the kale is really, thoroughly dry. It is important to make sure it is dry, or you'll just have steamed kale! Tear the leaves off the stems into bite size pieces.
3) Spray a cookie sheet with cooking spray. Spread out torn kale pieces on cookie sheets.
4) Drizzle with about olive oil and sprinkle with salt. Other fun add-ons could include a handful of parmesan cheese (as pictured above), nutritional yeast, or garlic powder (or truffle salt if you're feeling fancy!)
5) Bake for about 15 minutes, until edges are brown and kale is crispy.
Eat more kale!